Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
218
Calories
25g
Protein
6g
Fat
15g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 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
- one quart of very finely chopped cabbage
- two-thirds cup of sour cream
- a tablespoonful of celery seed
- two well-beaten eggs
- salt
- pepper
- mustard
- vinegar
Directions
1
One quart of very finely chopped cabbage, two-thirds cup of sour cream, two well-beaten eggs ; season to taste with sugar, salt, pepper and mustard. If you have no celery to chop with your cabbage, put in a tablespoonful of celery seed. Add a little vinegar. This is very fine, will keep well several days, and for this reason is excellent for picnics.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive