Sprinkle cabbage with salt; let stand one hour. Drain well. In saucepan blend in next 5 ingredients. Bring to a boil, stirring. Stir in cabbage and onions. Reheat to boiling. Add pimiento. Remove from heat and stir in corn. Spoon into hot sterilized jars, cover and refrigerate. Will keep refrigerated several months. Makes about 6 cups. Recipe by: RITA OERTEL Posted to recipelu-digest Volume 01 Number 592 by firstname.lastname@example.org on Jan 24, 1998
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|Serving Size: 1 Serving (737g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 83 (3%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 13.8mg||0 %|
|Potassium 523.2mg||14 %|
|Total Carbohydrate 630.2g||185 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 620.7g|
|Protein 10.4g||15 %|
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Calories per serving: 2560
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