Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
164
Calories
3g
Protein
1g
Fat
37g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauerkraut | 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
- =
- 2 cups well-drained (and rinsed if salty) sauerkraut
- 2 cups shredded carrots
- 1 cup finely chopped celery
- 1 cup finely chopped green pepper
- 1/2 cup chopped onion
- 1/4 cup chopped pimiento
- 1/2 cup sugar
- 1/3 cup white vinegar
- salt and pepper to taste
- =
Directions
1
In large bowl combine sauerkraut, carrots, celery, green pepper, onion, and
2
In separate bowl combine sugar, vinegar, salt and pepper. Pour over vegetable
3
mixture. Toss to mix. Refrigerate covered at least 4 hours before serving.
4
Keeps up to a week.
Recipe sourced from
fandom