Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
411
Calories
7g
Protein
15g
Fat
70g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 2 Tbl. vegetable oil
- 3 cups shredded/grated red cabbage
- 1 1/2 cups peeled, shredded/grated red beets
- 1 medium onion, thinly sliced
- 1 large apple, grated
- 1/2 cup apple cider vinegar
- 2 Tbl. brown sugar
- 1/2 tsp ground allspice
- pinch of salt
- pinch of pepper
Directions
1
1.Mix the apple, vinegar, brown sugar, and spices in a bowl.
2
2.Heat the oil in a large skillet or wok. Stir fry the onion and cabbage until they just start to get soft.
3
3.Add the beets and the apple/vinegar mixture, cooking it until the beets and apple are just hot (about 1 minute).
4
4.Cool in refrigerator overnight and serve cold, or serve hot right away.
5
5.You may substitute green cabbage for red cabbage. You may also substitute golden beets for red beets.
Recipe sourced from
fandom