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1) Peel off the tough outer layers of the cabbage and core the remainder. Boil the cored cabbage in enough water to cover for 15-20 minutes, until tender. Drain, then rinse the cabbage in cold water until cool. Drain again, then chop well. 2) Mix together the remaining ingredients and pour over the chopped cabbage. Mix well and serve. NOTE: This recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it.
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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 196 (65%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 82.4mg||3 %|
|Potassium 778.3mg||20 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 15.1g|
|Protein 5.9g||8 %|
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Calories per serving: 303
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