Directions:
- In a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine tomato sauce, vinegar, brown sugar and salt; add to skillet. Stir in the oats, parsley, garlic powder and pepper.
- Core the cabbage and cut into six wedges; arrange over meat mixture. Cover and simmer for 15-20 minutes or until cabbage is tender. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.77 Kcal (1222 kJ) | ||
| Calories from fat | 134.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.9g | 23% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 670.05mg | 28% | |
| Potassium | 646.93mg | 14% | |
| Total Carbs | 17.27g | 6% | |
| Sugars | 10.22g | 41% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 23.54g | 47% | |
| Vitamin C | 58.9mg | 98% | |
| Iron | 2.5mg | 14% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 95.62 Kcal (400 kJ) | ||
| Calories from fat | 43.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 23% | |
|---|---|---|---|
| Cholesterol | 23.04mg | 23% | |
| Sodium | 219.58mg | 28% | |
| Potassium | 212.01mg | 14% | |
| Total Carbs | 5.66g | 6% | |
| Sugars | 3.35g | 41% | |
| Dietary Fiber | 1.68g | 20% | |
| Protein | 7.71g | 47% | |
| Vitamin C | 19.3mg | 98% | |
| Iron | 0.8mg | 14% | |
| Calcium | 28.1mg | 9% | |
* 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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