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Suggest a better descriptionCut ribs in half. In Dutch oven, cover beef ribs and soup bone with water and bring to boil; reduce heat and simmer until meat is no longer pink, about 10 minutes. Drain an rinse ribs and bone; return to Dutch oven.
Add onions, tomatoes and 4 cups water; cover and simmer over medium-low hear for 1 hour.
Add cabbage, salt and pepper; simmer, covered, for 1 hour.
Remove ribs and bone. Remove meat from ribs; trim off fat and chop meat. Remove marrow from bone. Return meat and marrow to pot.
Stir in lemon juice, tomato paste and sugar; simmer for 20 minutes.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 54 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 404mg | 14 % | |
Potassium 320.4mg | 8 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 10.4g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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