Photo: Cala
Estimated Nutrition (whole recipe, rough)
529
Calories
42g
Protein
5g
Fat
80g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Frankfurter | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 quarts chicken broth
- 1 14-1/2- to 16-ounce can tomatoes, chopped
- 1 large onion, chopped
- 1 1/2 cups sliced carrots
- 1 cup sliced celery
- 2 quarts shredded cabbage (about 1-1/4 pounds)
- 1 12-ounce package frankfurters, cut into 1/2-inch pieces
- 1/4 teaspoon ground black pepper
- 2 cups hot cooked rice
- =
Directions
1
Combine broth, tomatoes, onion, carrots and celery. Cook over medium heat about 10 minutes or until vegetables are tender crisp. Add cabbage, frankfurters and pepper; simmer 5 minutes longer. Ladle into bowls and top with mounds of rice.
Recipe sourced from
fandom