Setting Bell Pepper and Cabbage a side.
Boil water in a pot and add all remaining spices, boil for 3 to 4 minutes.
Let water cool and pour thru a fine strainer.
Chop cabbage and bell pepper and combine.
Then pour liquid over cabbage and mix.
Refridgerate over nite turning/mixing as often as feasable.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (635g)|
|Recipe Makes: Servings|
|Calories from Fat: 9 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 56.9mg||2 %|
|Potassium 655.2mg||17 %|
|Total Carbohydrate 232.9g||68 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 224.2g|
|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: 949
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.