Directions:
- In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the cabbage, water, rice, Worcestershire sauce, onion powder, basil, cayenne and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.
- Stir in tomatoes and salt; heat through. Sprinkle with cheese if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.96 Kcal (1670 kJ) | ||
| Calories from fat | 141.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.71g | 24% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 465.54mg | 19% | |
| Potassium | 855.18mg | 18% | |
| Total Carbs | 39.75g | 13% | |
| Sugars | 7.89g | 32% | |
| Dietary Fiber | 8.43g | 34% | |
| Protein | 26.61g | 53% | |
| Vitamin C | 85.6mg | 143% | |
| Iron | 3.1mg | 17% | |
| Calcium | 141.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 74.8 Kcal (313 kJ) | ||
| Calories from fat | 26.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 24% | |
|---|---|---|---|
| Cholesterol | 13.18mg | 23% | |
| Sodium | 87.28mg | 19% | |
| Potassium | 160.34mg | 18% | |
| Total Carbs | 7.45g | 13% | |
| Sugars | 1.48g | 32% | |
| Dietary Fiber | 1.58g | 34% | |
| Protein | 4.99g | 53% | |
| Vitamin C | 16.1mg | 143% | |
| Iron | 0.6mg | 17% | |
| Calcium | 26.6mg | 14% | |
* 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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