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|White cabbage||1 Small|
|Salad cream||1 1⁄2 Gallon|
|Tomato ketchup||2 Tablespoon|
|Hot sauce||1⁄4 Teaspoon|
|Spring onions/1 large onion||6|
Serving size: Complete recipe
Calories 7795 Calories from Fat 4452
% Daily Value*
Total Fat 495 g761.1%
Saturated Fat 0.17 g0.87%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 358.6 mg14.9%
Total Carbohydrates 790 g263.4%
Dietary Fiber 13.6 g54.4%
Sugars 37.6 g
Protein 45 g90.9%
Vitamin A 192% Vitamin C 197.5%
Calcium 19% Iron 15.8%
*Based on a 2000 Calorie diet
Cut the heart leaves into fine shreds, allowing about 1 gill per portion.
Wash and drain both thoroughly and leave in separate bowls of iced water for about an hour.
Turn cream into a basin, stir in ketchup, hot sauce and sugar, then add the chopped onion and leave till ready to serve.
Before serving, drain cabbage shreds, pat dry in a clean cloth, mix red cabbage with the other half, then toss lightly together.
Decorate with wafer-thin carrot slices.
If using apple, cut in cubes unpeeled.