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Suggest a better descriptionIn a large soup pan, add onions, carrots, beets and broth. Bring to a boil and cook until beets are crisp-tender. Add cabbage, and cook until softened. Add vinegar and season with salt and pepper. Sprinkle with caraway seeds. Serve. Recipe By :FROM MY GARDEN SHOW #5551 Posted to MC-Recipe Digest V1 #249 Date: Thu, 17 Oct 1996 14:52:53 -0400 From: Meg Antczak
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Serving Size: 1 Serving (1082g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 84 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3785.4mg | 131 % | |
Potassium 246.3mg | 6 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 16.7g | ||
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: 84
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