Directions:
- Cut up the spareribs; cover with 1 1/2 to 2 quarts water.
- Add salt and spices.
- Cook on low heat until meat is tender and falls off bone.
- Lift out meat and strain stock.
- Pre-boil the shredded cabbage in stock until softened.
- Add all vegetables to the soup stock and cook until tender.
- Add sugar, tomato juice and vinegar.
- Just before serving add cream.
- Wheatland Bounty.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.05 Kcal (699 kJ) | ||
| Calories from fat | 106.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.88g | 18% | |
|---|---|---|---|
| Cholesterol | 40.76mg | 14% | |
| Sodium | 779.36mg | 32% | |
| Potassium | 338.52mg | 7% | |
| Total Carbs | 6.35g | 2% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 55.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 53.67 Kcal (225 kJ) | ||
| Calories from fat | 34.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 18% | |
|---|---|---|---|
| Cholesterol | 13.09mg | 14% | |
| Sodium | 250.4mg | 32% | |
| Potassium | 108.77mg | 7% | |
| Total Carbs | 2.04g | 2% | |
| Sugars | 1.25g | 16% | |
| Dietary Fiber | 0.51g | 6% | |
| Protein | 2.64g | 16% | |
| Vitamin C | 3.2mg | 16% | |
| Iron | 0.2mg | 4% | |
| Calcium | 18mg | 6% | |
* 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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