Ground Beef And Cabbage Stew

1. In dutch oven, saute beef, celery, and onions for 5 minutes.

2. Add remaining ingredients; bring to a boil.

3. Reduce heat, cover, and simmer for 30 minutes, or until cabbage and carrots are tender.

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Nutrient	Quantity
Total fats	45.1513 g
Protein	78.3647 g
Carbohydrates	47.4498 g
Energy	904.216 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.252 g
Water	1232.9475 g
Aspartic acid	0.9808 g
Calcium, Ca	281.5879 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0037 g
Lutein + zeaxanthin	620.95 g
Fiber, total dietary	15.7715 g
Fatty acids, total saturated 22:0	0.0106 g
Carotene, beta	11424.13 g
Niacin	22.28 mg
Fatty acids, total saturated 18:4	0.0068 g
Vitamin A, RAE	1149.18 g
Fatty acids, total trans-polyenoic	0.4627 g
Arginine	0.5502 g
Riboflavin	0.8682 mg
Tocopherol, beta	0.0277 mg
Fatty acids, total polyunsaturated 15:0	0.2654 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2417 g
Fatty acids, total saturated 20:1	0.051 g
Glutamic acid	2.4204 g
Sodium, Na	1734.5124 mg
Fatty acids, total saturated 16:1 undifferentiated	1.2206 g
Total lipid (fat)	45.1513 g
Manganese, Mn	1.1109 mg
Fructose	8.9441 g
Proline	0.2929 g
Fatty acids, total saturated 16:0	9.7855 g
Fatty acids, total saturated 8:0	0.0034 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6158 g
Sucrose	5.7038 g
Choline, total	304.9964 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.3708 g
Fatty acids, total polyunsaturated 18:1 t	2.0922 g
Sugars, total	24.8076 g
Serine	0.3211 g
Fatty acids, total saturated 10:0	0.017 g
Fatty acids, total saturated 18:0	6.8992 g
Fatty acids, total saturated 20:4 undifferentiated	0.0408 g
Vitamin B-6	2.1025 mg
Selenium, Se	52.794 g
Ash	14.1972 g
Fatty acids, total saturated 18:1 undifferentiated	15.2633 g
Pantothenic acid	3.3781 mg
Phenylalanine	0.2603 g
Copper, Cu	0.4669 mg
Betaine	29.4752 mg
Fatty acids, total trans-polyenoic 15:1	0.0068 g
Thiamin	0.5742 mg
Methionine	0.0805 g
Iron, Fe	10.097 mg
Carbohydrate, by difference	47.4498 g
Phosphorus, P	844.8777 mg
Folate, total	243.2902 g
Tocopherol, gamma	0.1788 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0034 g
Lycopene	3835.05 g
Alanine	0.3586 g
Cholesterol	210.9207 mg
Valine	0.2917 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0034 g
Fatty acids, total saturated 18:2 undifferentiated	1.8247 g
Glycine	0.2234 g
Carotene, alpha	4718.53 g
Glucose (dextrose)	10.14 g
Fatty acids, total saturated 14:0	1.2131 g
Zinc, Zn	16.8625 mg
Isoleucine	0.2498 g
Maltose	0.0356 g
Fatty acids, total saturated 12:0	0.0306 g
Fatty acids, total polyunsaturated	2.1962 g
Fatty acids, total saturated 14:1	0.2517 g
Leucine	0.3451 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.4627 g
Tocotrienol, alpha	0.2021 mg
Vitamin A, IU	22975.33 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	243.2902 g
Tryptophan	0.0766 g
Vitamin C, total ascorbic acid	164.1996 mg
Phytosterols	61.714 mg
Fatty acids, total polyunsaturated 18:1 c	12.7521 g
Fatty acids, total saturated 20:0	0.0646 g
Starch	1.8304 g
Tyrosine	0.1616 g
Vitamin B-12	6.9538 g
Vitamin K (phylloquinone)	303.2953 g
Fatty acids, total saturated	18.793 g
Histidine	0.1657 g
Fatty acids, total monounsaturated	16.7901 g
Threonine	0.4319 g
Folate, food	243.2902 g
Fatty acids, total polyunsaturated 17:0	0.5001 g
Vitamin E (alpha-tocopherol)	3.4005 mg
Fatty acids, total trans	2.5549 g
Fatty acids, total trans-monoenoic	2.0922 g
Magnesium, Mg	155.5005 mg
Lysine	0.3692 g
Potassium, K	2680.7841 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.1659 g
Fluoride, F	116.363 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cabbage	4 cups	89	20.648	0.356
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Carrot	1	52.48	12.2624	0.3072
Onion	0.5 cup	32	7.472	0.08
Tomato	1 cup	26.82	5.7961	0.298
Tomato Sauce	0.25 cup	0	0	0
beef broth	1.5 1/2	25.2	0.144	0.792
celery rib	1	0	0	0
beef	0.75 lb	673.5855	0	43.3068