Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bell Pepper | 1 medium (119g) | 31 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Black 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 |
| Water | 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 nape or green cabbage
- -about 1 ½ lbs., i often
- - mix red and green together
- 1/4 cup apple cider vinegar
- 1 1/2 tsp crystalline fructose
- 1/2 tsp hot pepper flakes
- 2 tsp caraway seeds
- 1/4 tsp salt
- black pepper, to taste
- 1/4 cup water
- 1 red bell pepper, dices
- -(if red price high, i use
- -green)
- =
Directions
Core cabbage and slice thinly. In a small saucepan, mix vinegar, fructose, pepper flakes, caraway seeds. Cook about 4 minutes and remove from heat. Meanwhile, fill a large kettle with about 1" of water and bring to a boil. Place cabbage slices and bell pepper in a steamer basket and place over water. Steam, covered, 3 minutes. Remove to a serving bowl. Pour sauce through strainer over cabbage and toss well. Food exchange per serving: 1 vegetable exchange cal: 27; cho: 0g car: 7g, pro: 1g; sod: 124mg; fat: 0gg;