Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Seed | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 1/4 tsp celery seed
- 1 Tbsp all purpose flour
- 1/2 tsp dry mustard
- 1 1/2 tsp granulated sugar
- 1 egg yolk
- 1/8 tsp cayenne pepper
- 1/2 cup 2% milk
- 1/4 tsp salt
- 2 Tbsp white wine vinegar
- 1 small head white cabbage (sliced thin)
Directions
Place celery seed, flour, dry mustard, granulated sugar, egg yolk,
cayenne pepper, salt and milk in a blender.
Blend on low while slowly adding the vinegar.
Transfer contents of blender to a sauce pan and heat over high heat
whisking continuously. As the sauce heats check the temperature with
a thermometer. When it reaches 140�F it will begin to thicken. Remove
from the heat at 150� and continue whisk for about a minute while it
Chill sauce in the refrigerator for at least 3 hours.
Add chilled sauce to the sliced cabbage. Stir until the cabbage is
well coated.
Chill for another hour.
Nutrition Facts
Serving size: about a cup | Servings 6
Calories 51 | Calories from Fat 6
Amount Per Serving (% Daily Value)
Total Fat 1g (1%) | Saturated Fat 0g (1%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 2 mg (1 %) | Sodium 131 mg (5 %)
Total Carbohydrates 10g (3%) | Sugars 6g
Dietary Fiber 3g (11%) | Protein 3g
Vitamin A 4% | Vitamin C 64 % | Calcium 9% | Iron 5%
Vitamin K 72 mcg | Potassium 335 mg | Magnesium 23 mg
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