Directions:
- In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender. Yield: 14 servings (3-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.3 Kcal (449 kJ) | ||
| Calories from fat | 35.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 6% | |
|---|---|---|---|
| Cholesterol | 35.92mg | 12% | |
| Sodium | 240.67mg | 10% | |
| Potassium | 320.23mg | 7% | |
| Total Carbs | 6.78g | 2% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 11.41g | 23% | |
| Vitamin C | 18.5mg | 31% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 57.16 Kcal (239 kJ) | ||
| Calories from fat | 18.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 6% | |
|---|---|---|---|
| Cholesterol | 19.13mg | 12% | |
| Sodium | 128.2mg | 10% | |
| Potassium | 170.58mg | 7% | |
| Total Carbs | 3.61g | 2% | |
| Sugars | 1.49g | 11% | |
| Dietary Fiber | 1.33g | 10% | |
| Protein | 6.08g | 23% | |
| Vitamin C | 9.9mg | 31% | |
| Iron | 0.3mg | 3% | |
| Calcium | 24mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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