| Ingredient | Desc | Serving Size |
Ingredient | Desc | Serving Size |
|---|---|---|---|---|---|
| Danish cabbage | shredded | 9 cups | Chickpeas, canned | 3/4 cups | |
| Mushroom, raw | pieces or slices | 3 cups | Sugar, granulated | 4 tsp | |
| Olive oil | extra virgin | 2 tsp | Pepper, black, ground | 1 dash | |
| Celery seed | 1 tsp | Vinegar, apple cider | 8 tbsp | ||
| Broth, chicken | 1 cup | Marjoram, dried | 1 tsp | ||
| Caraway seed | 1 tsp | Paprika | 1 tsp | ||
| Turkey, ground | 10 oz |
Dietary Fiber
54%
25%
38%
31%
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Nutrition Information
Amount Per Serving
Serving Size: 1/2 of recipe (854g)
Servings: 1
550
170
20g
5g
22%
115mg
1,250mg
52%
18 g
42 g
280%
20%
40%
Iron
18%
55g
% Percent Dailly Values are baed on a 2,000 calorie diet
14g
Braised Turkey
and Cabbage
and Cabbage
Number of Servings:
Calories Per Serving:
2
548
30-39-32
PCF Ratio:
Cooking Instructions
In small mixing bowl, sprinkle pork with salt, pepper and celery seed and mix through-out. in medium non stick saute pan cook pork in 1 tsp oil over medium heat until browned. While pork is cooking, in another non stick pan add 1 tsp oil, cabbage, sliced chickpeas, mushrooms, vinegar, sugar, and other spices. Cook for about 10-15 minutes or until vegetables are almost tender. then add pork and chicken broth, Braise mixture for 5-10 minutes until heated through. Serve on 2 dinner plates. Garnish with paprika
Single Serving Comment:
1/2 of recipe
James Krider, MD . 760-242-1234
18182 HWY 18, Suite 105
Apple Valley, CA 92307