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|Potatoes||6 Medium, peeled and quartered|
|Shredded cabbage||4 Cup (64 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Snipped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1444 Calories from Fat 463
% Daily Value*
Total Fat 53 g81%
Saturated Fat 32.5 g162.5%
Trans Fat 0 g
Cholesterol 137.9 mg
Sodium 2144.9 mg89.4%
Total Carbohydrates 232 g77.4%
Dietary Fiber 33.1 g132.3%
Sugars 32.9 g
Protein 33 g65.4%
Vitamin A 62.8% Vitamin C 564.6%
Calcium 50% Iron 59.8%
*Based on a 2000 Calorie diet
Meanwhile cook cabbage and onion together in small amount of boiling salted water for 15 minutes; drain.
Mash potatoes using electric mixer.
Beat in butter and as much milk as necessary to make fluffy.
Add salt and pepper.
Stir in cabbage and onion.
Top with parsley.