Try this Savory Red Cabbage and Red Potatoes recipe, or contribute your own.
Suggest a better descriptionIn Dutch oven, place steamer basket over 1/2 inch deep water (water should not touch basket.) Cut cabbage (about 1 1/2 pounds) into 6 wedges and quarter potatoes. Place cabbage and potatoes in basket, cover tightly and heat water to boiling. Reduce heat to medium-low and steam 20-30 minutes or until tender. Meanwhile, in a 1 cup glass measure, combine butter, sliced green onions, horseradish, salt and pepper. Microwave on high 45 seconds or until butter is melted. Drizzle over vegetables. Source: National Live Stock and Meat Board
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Serving Size: 1 Serving (519g) | ||
Recipe Makes: 8 | ||
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Calories: 205 | ||
Calories from Fat: 57 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 130mg | 4 % | |
Potassium 1033.8mg | 27 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 23.1g | ||
Protein 7g | 10 % | |
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: 205
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