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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (654g) Recipe makes 6 servings The following items or measurements are not included below: 2 teaspoons Splenda sugar substitute |
||
| Calories 406 | ||
| Calories from Fat 149 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.7g | ||
| Cholesterol 75mg | 25% | |
| Sodium 2269mg | 94% | |
| Potassium 1205mg | 34% | |
| Total Carbohydrate 33.0g | 11% | |
| Dietary Fiber 8.2g | 32% | |
| Sugars 11.5g | ||
| Protein 34.5g | 69% | |
Davie Crockett's Ground Beef Wrap-Ups
From: Targetgirl
On Oct 18, 2009
This has been in my cookbook for a while, and I finally got around to trying it. Love it! I added a bay leaf and some thyme and went with the barley. Simmered mine partially covered on the stovetop for about 3-4 hours instead of using a crockpot, too. Nice, warm and filling with the general flavors of stuffed cabbage. I'll definitely make this again. Thanks for sharing!
From: Debutante8
On Oct 17, 2009
LOVED IT!!! I used V-8 and regular sugar and it was delish! Easy too!
From: LB in Middle Georgia
On Mar 6, 2009
Personal taste doesn’t make a recipe bad so I will not rate this but instead tell you our experience. I followed this recipe except for the Tabasco sauce, I was out. I used another hot sauce that my 16 year old son suggested; he is a large consumer of hot sauce. Oh and I used regular sugar. The recipe was simple enough and it smelled good all day when it was cooking. It really is a beautiful dish, I am including a picture, the texture was nice and I personally liked the barley. Though it was not suited to our taste, after the first bite there was a particular sweet flavor that none of us liked, it wasn’t bad just not what we are use too.
From: yamakarasu
On Jan 17, 2007
This was SO good, I couldn't stop eating it! I used less liquid so it was more like a thick hearty stew, and I absolutely loved it like that. I used barley instead of rice, and I think I would stick with the barley because of its wonderful texture. I had some leftover cooked sliced beef and sausage, so I used both in place of the meat in the recipe, and it was just fabulous. I added some tomato sauce on top as well, and cooked everything on high for exactly 4 hours. Everything was tender and delicious. I can't wait to make this again, and that'll be soon!
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