Hot Pot Cabbage and Meatballs Ingredients: Nutrition Facts Meatballs Serving Size 1/6 of recipe (10.2 ounces) 1 small onion (1/4 cup minced) Servings Per Recipe 6 1/2 pound lean ground beef or turkey Amount Per Serving Calories 210 Calories from Fat 60 1/2 cup dry breadcrumbs % Daily Value * 1 egg Total Fat 7g 11% 1/4 cup skim milk Saturated Fat 2g 10% 1/2 teaspoon salt Trans Fat 0g dash of pepper Cholesterol 55mg 18% Sodium 710mg 30% Hot Pot Cabbage Total Carbohydrate 25g 8% 1 pound cabbage (4 cups chopped) Dietary Fiber 3g 12% 2 cloves garlic Sugars 15g Protein 12g 1 onion (1/2 cup chopped) 8% Vitamin C 60% Vitamin A 2 teaspoons vegetable oil Calcium 8% Iron 15% 1/2 cup water * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie 1/2 cup vinegar needs. Calories: 2000 2,500 1/4 cup granulated sugar Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg 1 3/4 cup diced tomatoes Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g 1 teaspoon mustard Dietary Fiber 25g 30g 1/2 teaspoon salt 28.6% calories from fat 1/2 teaspoon pepper Nutrition Facts based on 10% 1/4 teaspoon hot sauce fat ground beef Directions: Meatballs Preheat oven to 400°. Chop onion. 3. In large bowl, mix all ingredients together. 4. Form 8-10 meatballs and place on baking sheet. Bake 20 minutes, until well done. Hot Pot Cabbage Wash and chop cabbage. Mince garlic. Chop onion. Heat oil in large pot on medium. Add garlic and onion. Sauté 3 to 5 minutes. Add remaining ingredients, except cabbage. Increase heat and bring mixture to a boil. Stir in cabbage and cook 5 minutes. To serve, add cooked meatballs to cabbage mixture. Keep it fresh: Store raw cabbage in the refrigerator for a few weeks Yields about 6 servings Source: GET FRESH! Division of Nutritional Sciences, and Cornell Cooperative Extension, 2001.
Hot Pot Cabbage and Meatballs Nutrition Facts Serving Size 1/6 of recipe (10.2 ounces) Servings Per Recipe 6 Amount Per Serving Calories 210 Calories from Fat 60 % Daily Value * Total Fat 7g 11% Saturated Fat 2g 10% Trans Fat 0g Cholesterol 55mg 18% Sodium 710mg 30% Total Carbohydrate 25g 8% Dietary Fiber 3g 12% Sugars 15g Protein 12g Vitamin A 8% Vitamin C 60% Calcium 8% Iron 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories: 2000 2,500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g 28.6% calories from fat Nutrition Facts based on 10% fat ground beef Ingredients: Meatballs 1 small onion (1/4 cup minced) 1/2 pound lean ground beef or turkey 1/2 cup dry breadcrumbs 1 egg 1/4 cup skim milk 1/2 teaspoon salt dash of pepper Hot Pot Cabbage 1 pound cabbage (4 cups chopped) 2 cloves garlic 1 onion (1/2 cup chopped) 2 teaspoons vegetable oil 1/2 cup water 1/2 cup vinegar 1/4 cup granulated sugar 1 3/4 cup diced tomatoes 1 teaspoon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon hot sauce Directions: Meatballs Preheat oven to 400°. Chop onion. 3. In large bowl, mix all ingredients together. 4. Form 8-10 meatballs and place on baking sheet. Bake 20 minutes, until well done. Hot Pot Cabbage Wash and chop cabbage. Mince garlic. Chop onion. Heat oil in large pot on medium. Add garlic and onion. Sauté 3 to 5 minutes. Add remaining ingredients, except cabbage. Increase heat and bring mixture to a boil. Stir in cabbage and cook 5 minutes. To serve, add cooked meatballs to cabbage mixture. Keep it fresh: Store raw cabbage in the refrigerator for a few weeks Yields about 6 servings Source: GET FRESH! Division of Nutritional Sciences, and Cornell Cooperative Extension, 2001.
Hot_Pot_Cabbage_and_Meatballs_GetFresh.docx