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!