Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
452
Calories
12g
Protein
16g
Fat
68g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | 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 cup uncooked rotini pasta or other spiral shaped pasta (3 to 4 ounces)
- 2 teaspoons canola oil
- 4 cups shredded red cabbage (12 ounces)
- 1 tablespoon packed brown sugar
- 2 tablespoons white vinegar
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon salt
- fresh ground pepper
- =
Directions
1
Cook and drain pasta as directed on package.
2
While pasta is cooking, heat oil in 10-inch skillet over medium heat.
3
Cook cabbage in oil 2 minutes, stirring occasionally.
4
Stir in brown sugar, vinegar and caraway seed.
5
Cover and cook about 5 minutes, stirring occasionally, until crisp-tender.
6
Stir Pasta into cabbage mixture; heat until hot.
7
Sprinkle with salt and pepper.
Recipe sourced from
fandom