Directions:
- Combine first 11 ingredients in bowl. Stir well then chill for at least 8 hours.
- Trim cabbage core to form flat base. Fold back several of the outer leaves. Cut a crosswise slice from top of cabbage and remove about 1/4 of the head.
- Lift out inner leaves to form a shell about 1 inch thick. [Save the leaves you removed for another dish] Spoon dip into cabbage.
- Serve with fresh veggies.
- Servings depends on how much other food you have.
- It is lacto-ovo vegetarian if you use the Vegetarian Worcestershire sauce [the eggs comes from the mayo].
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.11 Kcal (1240 kJ) | ||
| Calories from fat | 201.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.4g | 34% | |
|---|---|---|---|
| Cholesterol | 16.58mg | 6% | |
| Sodium | 408.51mg | 17% | |
| Potassium | 464.07mg | 10% | |
| Total Carbs | 22.84g | 8% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 63.3mg | 106% | |
| Iron | 1.7mg | 10% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 169.26 Kcal (709 kJ) | ||
| Calories from fat | 115.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.81g | 34% | |
|---|---|---|---|
| Cholesterol | 9.48mg | 6% | |
| Sodium | 233.52mg | 17% | |
| Potassium | 265.27mg | 10% | |
| Total Carbs | 13.06g | 8% | |
| Sugars | 3.35g | 23% | |
| Dietary Fiber | 2.2g | 15% | |
| Protein | 1.54g | 5% | |
| Vitamin C | 36.2mg | 106% | |
| Iron | 1mg | 10% | |
| Calcium | 45.4mg | 8% | |
* 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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