Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
191
Calories
6g
Protein
1g
Fat
41g
Carbs
Counts 8 of 9 ingredients — the other 1 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 |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery Seed | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| 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 Large cabbage, chopped fine
- ½ green pepper
- 1 White Onion
- 1 Small jar pimiento
- 1 Tablespoon mustard seed
- 1 Tablespoon salt
- 1½ Cups vinegar
- 1 Tablespoon celery seed
- 2 Cups sugar
Directions
1
Combine cabbage, pepper and Onion, then set aside.
2
Mix together pimiento, mustard seed, salt, vinegar, celery seed and sugar.
3
Mix with vegetable mixture and pack into jars.
4
Store in refrigerator at least 24 hours.
5
Serve cold.
6
Category:Cathy's Recipes
7
Category:Cabbage Recipes
8
Category:Salad Recipes
Recipe sourced from
fandom