Heat oil in a large stock pot over medium-high heat. Saute garlic, onion, carrot, bayland celery, let it cook for 5 to 7 minutes or until onion is translucent and vegetables are tender. Add in tomatoes, tomato paste sauce and ketchup, and stir mixed cook for 2 minutes more, stirring frequently.
Dissolve 3 chicken bouillon cubes or knorr in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add cabbage, sprinkle with garlic salt, and cook until tender, 20 minutes more. Adjust seasoning with salt and pepper, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1863g)|
|Recipe Makes: 6|
|Calories from Fat: 39 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 164.6mg||6 %|
|Potassium 4445.4mg||117 %|
|Total Carbohydrate 77g||23 %|
|Dietary Fiber 22.8g||91 %|
|Sugars, other 54.2g|
|Protein 16.7g||24 %|
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: 356
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