Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1-1/2 cups cider vinegar
- 2 tablespoons sugar
- 2 bay leaves
- 1 sprig fresh thyme
- 1/2 head red cabbage (about 1 pound), finely shreeded
- 1/2 cup vegetable oil
- salt and freshly ground black pepper to taste
- 1 tart apple, unpeeled, halved, cored, and thinly sliced
- 1/2 cup walnut halves, toasted
- =
Directions
1 Heat the vinegar with the sugar, bay leaves, and thyme in a small saucepan. Stir until sugar is dissolved. Pour the warm vinegar over the shredded red cabbage in a bowl and toss well. Cover and refrigerate for at least 6 hours.
2 Remove the salad from the refrigerator. The cabbage will be wilted and slightly pickled. Add the oil and mix well. Season with salt and pepper. The salad will keep in the refrigerator up to 2 weeks.
3 Just before serving, discard the bay leaves and thyme. Decorate with apples slices and sprinkle with walnuts.