Directions:
- In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add cabbage, onion, and carrot; mix well. Dissolve the bouillon in water; pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes. Reduce heat; stir in sour cream, salt and pepper. Heat through. Transfer to a serving bowl; add hot noodles and toss. Garnish with parsley if desired. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.16 Kcal (2153 kJ) | ||
| Calories from fat | 260.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.92g | 44% | |
|---|---|---|---|
| Cholesterol | 116.77mg | 39% | |
| Sodium | 1727.99mg | 72% | |
| Potassium | 842.13mg | 18% | |
| Total Carbs | 32.04g | 11% | |
| Sugars | 7.67g | 31% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 31.93g | 64% | |
| Vitamin C | 67.9mg | 113% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.9mg | 16% | |
| Calcium | 150.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 120.4 Kcal (504 kJ) | ||
| Calories from fat | 60.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 44% | |
|---|---|---|---|
| Cholesterol | 27.34mg | 39% | |
| Sodium | 404.65mg | 72% | |
| Potassium | 197.2mg | 18% | |
| Total Carbs | 7.5g | 11% | |
| Sugars | 1.8g | 31% | |
| Dietary Fiber | 1.65g | 28% | |
| Protein | 7.48g | 64% | |
| Vitamin C | 15.9mg | 113% | |
| Iron | 0.7mg | 16% | |
| Calcium | 35.3mg | 15% | |
* 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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