Directions:
- In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a soup kettle or Dutch oven, combine cabbage and onions. Cook and stir over medium heat for 10 minutes or until crisp-tender. Add the beans, tomatoes, vinegar, sugar and salt. Drain beef; add to stew. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Yield: 16-18 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.47 Kcal (860 kJ) | ||
| Calories from fat | 99.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.09g | 17% | |
|---|---|---|---|
| Cholesterol | 52.72mg | 18% | |
| Sodium | 86.73mg | 4% | |
| Potassium | 482.8mg | 10% | |
| Total Carbs | 9.7g | 3% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 17.76g | 36% | |
| Vitamin C | 43.8mg | 73% | |
| Iron | 1.7mg | 10% | |
| Calcium | 62.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 90.7 Kcal (380 kJ) | ||
| Calories from fat | 44.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 17% | |
|---|---|---|---|
| Cholesterol | 23.27mg | 18% | |
| Sodium | 38.29mg | 4% | |
| Potassium | 213.12mg | 10% | |
| Total Carbs | 4.28g | 3% | |
| Sugars | 2.02g | 18% | |
| Dietary Fiber | 1.68g | 15% | |
| Protein | 7.84g | 36% | |
| Vitamin C | 19.3mg | 73% | |
| Iron | 0.8mg | 10% | |
| Calcium | 27.7mg | 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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