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Cabbage Patch Soup

the.instructor's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Lean ground beef 1 Pound
  Onion 1 Medium, thinly sliced
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Canned tomatoes 1 Pound (1 Can)
  Water 2 Cup (32 tbs)
  Canned red kidney beans 1 Pound (1 Can)
  Chili powder 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Finely shredded green cabbage 2 Cup (32 tbs)
  Salt To Taste
Directions

Melt butter in a 10- to 12-inch frying pan or a 5- to 6-quart pan over medium heat.
Add beef; cook, stirring, until browned and crumbly.
Add onion and celery and stir often for about 5 minutes.
Stir in tomatoes (break up with a spoon) and their liquid, water, beans, chili powder, and pepper.
Bring to a boil; add cabbage, reduce heat, cover, and simmer until cabbage is tender, about 5 minutes.
Season to taste with salt.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Cook Time: 
2 Minutes

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4.227275
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1605 Calories from Fat 569

% Daily Value*

Total Fat 65 g99.3%

Saturated Fat 30.3 g151.4%

Trans Fat 0 g

Cholesterol 324.5 mg108.2%

Sodium 2578.9 mg107.5%

Total Carbohydrates 140 g46.6%

Dietary Fiber 42.8 g171.4%

Sugars 23.2 g

Protein 129 g257.3%

Vitamin A 116.5% Vitamin C 197.2%

Calcium 41.7% Iron 120%

*Based on a 2000 Calorie diet

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Cabbage Patch Soup Recipe