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White Cabbage Salad

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  White cabbage/Null 1 Medium (Null)
  Carrots/Null 2 , pared and grated (Null)
  Green pepper/Null 1 , sliced (Null)
  Chopped fresh parsley/Null 1 Tablespoon (Null)
  Cider vinegar/Null 1⁄2 Cup (8 tbs) (Null)
  Sugar/Null 1⁄4 Cup (4 tbs) (Null)
  Olive oil/Null 1⁄4 Cup (4 tbs) (Null)
  Celery salt/Null 1⁄4 Teaspoon (Null)
  Celery seeds/Null 1⁄2 Teaspoon (Null)
  Garlic/Null 2 Clove (10 gm), peeled and pressed to remove garlic juice (Null)
  Lemon juice/Null 2 Tablespoon (Null)
  Salt/Null To Taste (Null)
  Pepper/Null To Taste (Null)

Core cabbage. Cut cabbage head into quarters. Slice cabbage and place in saucepan with boiling, salted water. Cover and blanch 3 minutes.
Drain cabbage and chill 1 hour in cold water.
Drain cabbage again and squeeze out excess water. Place cabbage in bowl; add carrots and green pepper. Season well.
Place remaining ingredients, including garlic juice, in small saucepan. Boil 3 minutes. Pour marinade over cabbage and mix well. Marinate 1 hour before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 939 Calories from Fat 493

% Daily Value*

Total Fat 56 g86%

Saturated Fat 7.8 g39.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 950.8 mg39.6%

Total Carbohydrates 107 g35.6%

Dietary Fiber 19.6 g78.5%

Sugars 76.8 g

Protein 11 g21%

Vitamin A 453.9% Vitamin C 580.2%

Calcium 35% Iron 33.4%

*Based on a 2000 Calorie diet

White Cabbage Salad Recipe