Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
| Peppermint | 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 lb cabbage
- 1 tablespoon vegetable oil
- 4 scallions, thinly sliced
- 6 tablespoons raisins
- 1/2 cup walnuts or almonds, chopped
- 5 tablespoons low-sodium vegetable stock
- 1 tablespoon caraway seeds
- 2 tablespoons fresh mint, chopped
- salt and pepper, to taste
Directions
1.Thinly shred cabbage using a sharp knife or mandoline.
2.Heat oil in a large skillet or wok, over medium-high heat.
3.Add scallions and stir-fry for 1 minute.
4.Add the cabbage and stir-fry for 3 minutes.
5.Add the raisins, nuts, vegetable stock and cook, stirring often for 3-4 minutes until cabbage is lightly softened.
6.Remove from stove and pour cabbage mixture in a large bowl. Add caraway seeds, mint and sprinkle salt and pepper to taste. Toss until well coated.