Beet-Cabbage Souffle Recipe
Ingredients
| Lemon gelatin | 1 Tablespoon | |
| Beet juice | 1⁄4 Cup (4 tbs) | |
| Vinegar | 1 Tablespoon | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1 Dash | |
| Cabbage | 1 Cup (16 tbs) | |
| Onion | 1 Tablespoon, minced | |
| Beets | 1 Cup (16 tbs), diced |
Nutrition Facts
Serving size
Calories 154 Calories from Fat 130
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 13.1 mg4.4%
Sodium 199.9 mg8.3%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.97 g3.9%
Sugars 4.2 g
Protein 0.77 g1.5%
Vitamin A 0.4% Vitamin C 9.3%
Calcium 0.9% Iron 1.3%
*Based on a 2000 Calorie diet
Directions
1) In a bowl, add in the gelatin and 1 ΒΌ cups of water
2) Add in the beet juice, vinegar, mayonnaise, salt and pepper
3) Using an electric mixer blend well
4) Pour into the refrigerator tray and chill for about 20 minutes till firm to touch but soft
5) Using the electric mixer whip the mixture and then fold in the shredded cabbage, onion, beets and place in the pan or mould
6) Place back in the refrigerate till firm and set
SERVING
7) Serve as a chilled salad
Chef
