Directions:
- Drain the beets, saving the liquid. Cut the beets into strips.
- In a large saucepan, melt the butter & cook the onion until softened.
- Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
- Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
- Cover and simmer for about 30 minutes or until the cabbage is very soft.
- Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.54 Kcal (241 kJ) | ||
| Calories from fat | 34.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 22.34mg | 1% | |
| Potassium | 126.87mg | 3% | |
| Total Carbs | 4.86g | 2% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 13mg | 22% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 37.99 Kcal (159 kJ) | ||
| Calories from fat | 22.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 6% | |
|---|---|---|---|
| Cholesterol | 6.72mg | 3% | |
| Sodium | 14.75mg | 1% | |
| Potassium | 83.77mg | 3% | |
| Total Carbs | 3.21g | 2% | |
| Sugars | 1.74g | 11% | |
| Dietary Fiber | 0.71g | 4% | |
| Protein | 0.51g | 2% | |
| Vitamin C | 8.6mg | 22% | |
| Iron | 0.2mg | 2% | |
| Calcium | 19mg | 3% | |
* 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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