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Suggest a better descriptionCook and stir onion in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes. Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes. Top each serving with sour cream; garnish with dill. formatted by Millie Ellis Feb98 Posted to MM-Recipes Digest by "Robert Ellis"
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 38 | ||
Calories from Fat: 21 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 15mg | 1 % | |
Potassium 110mg | 3 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.2g | ||
Protein 0.9g | 1 % | |
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: 38
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