Try this Red Cabbage and Frank Soup recipe, or contribute your own.
Suggest a better descriptionShred cabbage. Pout in large saucepot. Drain liquid from beets into pan. Sliver beets and set aside. Add beef broth, 2 broth cans water, bay leaf, cloves and allspice. Bring to a boil. Simmer for 10 minutes. Add beets, catsup, vinegar, franks, salt and pepper to taste. Serve with croutons. Recipe By : Bobb1744 From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 72 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 633.8mg | 22 % | |
Potassium 199.1mg | 5 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 14.6g | ||
Protein 1.9g | 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: 72
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