6 Serves
77 Mins
42 g
5 g
12 g
Prepare the beef chuck, chouriço, cabbage, carrots, and onion by chopping them into uniform, bite-sized pieces.
Ingredients, vitamins, and health benefits
Onion
Beef Chuck
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
45 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
413 mg / 1,250 mgPotassium
800 mg / 4,700 mgSodium
551 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
125 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Add the chopped onion, beef chuck, and chouriço to the pot, searing the meats until browned.
Add the carrots, cabbage, and enough water to cover the ingredients, then season with salt and pepper.
Cabbage
Carrots
Chouriço
Olive Oil
Salt
Black Pepper
Vitamin A
155 µg / 900 µgVitamin C
8 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
45 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
413 mg / 1,250 mgPotassium
800 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
125 mg / 300 mgCaffeine
0 mgNet Carbs
20
g15
g11
g
Indian
Zinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgAlcohol
0 g