Directions:
- In a Dutch oven, cook the beef, squash and green pepper over medium heat until meat is no longer pink; drain. Stir in the cabbage, juice, water, soup mix and brown sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cabbage is tender, stirring occasionally.
- Stir in rice. Cover and cook for 5 minutes. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.1 Kcal (1554 kJ) | ||
| Calories from fat | 137.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.33g | 24% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 108.4mg | 5% | |
| Potassium | 921.63mg | 20% | |
| Total Carbs | 35.83g | 12% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 25.26g | 51% | |
| Vitamin C | 90mg | 150% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 3.4mg | 19% | |
| Calcium | 114.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 85.29 Kcal (357 kJ) | ||
| Calories from fat | 31.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 24% | |
|---|---|---|---|
| Cholesterol | 16.15mg | 23% | |
| Sodium | 24.91mg | 5% | |
| Potassium | 211.81mg | 20% | |
| Total Carbs | 8.23g | 12% | |
| Sugars | 1.99g | 35% | |
| Dietary Fiber | 1.61g | 28% | |
| Protein | 5.8g | 51% | |
| Vitamin C | 20.7mg | 150% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.8mg | 19% | |
| Calcium | 26.4mg | 11% | |
* 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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