Directions:
- Cut head of cabbage into eighths, discarding the core. Shred or chop.
- Wash and quarter the potatoes, leaving skin on. Place potatoes in a large stock pot.
- Fill pot with enough water to cover potatoes. Add salt pork, if using, sugar, tuscan sunset blend, and crushed red pepper or chipotle peppers. Cover the pot and bring to a boil.
- Reduce the heat to a medium simmer and cook for about 20 minutes. Throw the cabbage on top, and cook another 10 minutes or until the cabbage and potatoes are tender.
- Carefully drain off water, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.87 Kcal (439 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 57.56mg | 2% | |
| Potassium | 639.95mg | 14% | |
| Total Carbs | 24.42g | 8% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 43.8mg | 73% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 52.14 Kcal (218 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 28.62mg | 2% | |
| Potassium | 318.2mg | 14% | |
| Total Carbs | 12.14g | 8% | |
| Sugars | 2.72g | 22% | |
| Dietary Fiber | 2.52g | 20% | |
| Protein | 1.51g | 6% | |
| Vitamin C | 21.8mg | 73% | |
| Iron | 0.6mg | 6% | |
| Calcium | 23.4mg | 5% | |
* 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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