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Ingredients

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Directions

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  • In a large kettle or Dutch oven, brown the meat, half at a time, in hot cooking oil. Return all meat to the kettle. Add water and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 50 to 60 minutes or until the meat is nearly tender.

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  • Stir in cabbage, potatoes, onion, green pepper, parsley flakes, beef bouillon granules, and dillweed. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes more or until meat and potatoes are tender. Stir in the tomatoes; heat through. Remove from heat.

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Instructions Checklist
  • Season to taste with salt and pepper. Stir in light cream and remove bay leaves. Makes 6 servings.

Nutrition Facts

225 calories; 9 g total fat; 3 g saturated fat; 49 mg cholesterol; 613 mg sodium. 17 g carbohydrates; 3 g fiber; 19 g protein; 632 IU vitamin a; 37 mg vitamin c; 71 mg calcium; 3 mg iron;

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