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1. In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes).
2. Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well.
3. Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth.
4. Cover and cook on LOW for 9 hours.
5. Stir soup well; continue to cook covered on LOW for another hour.
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Serving Size: 1 Serving (842g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1389 | ||
Calories from Fat: 1083 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.3g | 160 % | |
Saturated Fat 61g | 305 % | |
Monounsaturated Fat 36.3g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 333.4mg | 103 % | |
Sodium 1297.4mg | 45 % | |
Potassium 1408.4mg | 37 % | |
Total Carbohydrate 35.9g | 11 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 25.9g | ||
Protein 44.8g | 64 % | |
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: 1389
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