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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

225 calories; fat 9g; cholesterol 49mg; saturated fat 3g; carbohydrates 17g; insoluble fiber 3g; protein 19g; vitamin a 631.7IU; vitamin c 36.6mg; sodium 613mg; calcium 70.7mg; iron 3.2mg.
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