Directions:
- Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
- From Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.28 Kcal (370 kJ) | ||
| Calories from fat | 69.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 22.2mg | 1% | |
| Potassium | 176.11mg | 4% | |
| Total Carbs | 4.54g | 2% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 103.8 Kcal (435 kJ) | ||
| Calories from fat | 81.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 12% | |
|---|---|---|---|
| Cholesterol | 23.93mg | 7% | |
| Sodium | 26.11mg | 1% | |
| Potassium | 207.07mg | 4% | |
| Total Carbs | 5.33g | 2% | |
| Sugars | 1.78g | 6% | |
| Dietary Fiber | 2.67g | 9% | |
| Protein | 1.89g | 3% | |
| Vitamin C | 27.5mg | 39% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 33.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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