Philadelphia Cabbage
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INGREDIENTS
- 1 md Head green cabbage
- 1/2 ts Celery seed
- 1 ds Pepper
- 2 tb milk
- 1 pk (3-oz) cream cheese;
INSTRUCTIONS
Discard outside leaves of cabbage; wash. Cut into wedges and shred. Heat 1/2-inch of salt water to boiling. Add cabbage. Cover and heat to boiling. Cook shredded cabbage 5 minutes. Drain. Mix cream cheese and milk; stir in seasonings. Stir cheese mixture into hot cabbage. Makes 4 servings. Posted to recipelu-digest Volume 01 Number 659 by "Diane Geary."
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (15g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 32 | ||
| Calories from Fat: 17 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.9g | 3 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 1.2g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0.6mg | 0 % | |
| Sodium 14.4mg | 0 % | |
| Potassium 110.7mg | 3 % | |
| Total Carbohydrate 3.3g | 1 % | |
| Dietary Fiber 0.9g | 3 % | |
| Sugars, other 2.5g | ||
| Protein 1.5g | 2 % | |
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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. |
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Calories per serving: 32
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