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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
