Try this Wilted Red Cabbage And Bell Pepper Slaw recipe, or contribute your own.
Suggest a better descriptionIn a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes. In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and saute until they begin to pop. Stir in cabbage and saute, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute. Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight. Serves 4. Gourmet June 1994
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Serving Size: 1 Serving (592g) | ||
Recipe Makes: 1 servings | ||
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Calories: 810 | ||
Calories from Fat: 117 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 72.9mg | 3 % | |
Potassium 614.8mg | 16 % | |
Total Carbohydrate 169.8g | 50 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 162.5g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 810
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