Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
900
Calories
32g
Protein
27g
Fat
133g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 head cabbage
- 1 egg
- 2 tablespoons flour
- ½ teaspoon salt
- 1 teaspoon dry mustard
- 2 teaspoons sugar
- ¼ teaspoon white pepper
- 2 tablespoons butter
- ¾ cup milk
- ¼ cup vinegar
- =
Directions
1
Shred the cabbage.
2
Beat the egg in a bowl. Mix in the flour, salt, mustard, sugar and pepper until smooth.
3
Melt the butter in the top of a double boiler over boiling water and stir in egg mixture and milk. Slowly add the vinegar, beating constantly, and cook 5 minutes, or until sauce is thick.
4
Cook cabbage in salted water to cover for 6 minutes. Do not overcook. Cabbage should be crisp. Drain well.
5
Mix cabbage and sauce and serve hot.
Recipe sourced from
fandom