Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
148
Calories
6g
Protein
2g
Fat
34g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Red Currant | 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
- =
- ½ medium head red cabbage, shredded
- 1 Tbs (15 ml) red currant jelly
- 1 Tbs (15 ml) preserve or jam of your choice (raspberry preserves or apricot jam are both good)
- 2 Tbs (30 ml) fresh lemon juice
- =
Directions
1
Put the shredded cabbage in a sieve or colander and cover with a plate and several cans to weigh the plate down and compress the cabbage. After 3 to 4 hours, drain the cabbage and place it in a large bowl. Combine the red currant jelly, the preserves or jam, and the lemon juice in a small bowl. Toss this mixture with the cabbage until well combined. Serves 4 to 6.
Recipe sourced from
fandom