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Suggest a better descriptionIn a large skillet melt margarine or butter. Cook the cabbage wedges and carrots in hot margarine, covered, over medium heat for 3 minutes, stirring once or twice with a wooden spoon. Gently stir in the cauliflower, onion, water, vinegar, salt, pepper, and cardamom. Bring mixture to boiling; reduce heat. Cover and simmer for 7 to 10 minutes or until the cabbage, carrots, and cauliflower florets are just crisp-tender.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 12 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.9mg | 0 % | |
Potassium 102.1mg | 3 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.8g | ||
Protein 0.7g | 1 % | |
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: 12
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