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Cabbage And Tomato Soup Recipe
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Chicken stock||6 Cup (96 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1615 Calories from Fat 624
% Daily Value*
Total Fat 71 g108.5%
Saturated Fat 34.8 g174.1%
Trans Fat 0 g
Cholesterol 171.5 mg57.2%
Sodium 6402.4 mg266.8%
Total Carbohydrates 165 g55%
Dietary Fiber 13.2 g52.9%
Sugars 45.7 g
Protein 79 g157.5%
Vitamin A 128.8% Vitamin C 290.8%
Calcium 92.7% Iron 42.3%
*Based on a 2000 Calorie diet
Heat and stir bacon and butter in saucepan over moderate heat until bacon is cooked but not crisp.
Add tomatoes, parsley and garlic and simmer, covered, 10 minutes.
Lift out and discard garlic pieces.
Add cabbage, mace, chicken stock and enough salt and pepper to season well.
Cover and simmer 1 hour.
Add rice, cover and simmer 20 minutes or until rice is tender.
Serve immediately sprinkled with cheese.