Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover pan and place over a low flame and steam until very tender. Beat the egg, add the sugar, salt, pepper and vinegar and pour over the steamed cabbage. Heat for 5 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (1016g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 55 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 211.5mg||65 %|
|Sodium 236.4mg||8 %|
|Potassium 1688.4mg||44 %|
|Total Carbohydrate 94.5g||28 %|
|Dietary Fiber 24.3g||97 %|
|Sugars, other 70.2g|
|Protein 18.6g||27 %|
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Calories per serving: 462
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