Directions:
- Put cabbage, carrots and onion in large bowl.
- Measure vinegar, oil, sugar, salt and celery seed in large saucepan. Bring to boil, stirring frequently. Pour hot over cabbage mixture.
- Stir to mix, pressing down until vegetables wilt and are covered with brine. Cool.
- Store in covered container in refrigerator. Let stand one or two days before eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.4 Kcal (1408 kJ) | ||
| Calories from fat | 165.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.44g | 28% | |
|---|---|---|---|
| Sodium | 1207.67mg | 50% | |
| Potassium | 365.7mg | 8% | |
| Total Carbs | 43.21g | 14% | |
| Sugars | 35.7g | 143% | |
| Dietary Fiber | 5.65g | 23% | |
| Protein | 2.1g | 4% | |
| Vitamin C | 58.7mg | 98% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 93.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 123.68 Kcal (518 kJ) | ||
| Calories from fat | 61.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 28% | |
|---|---|---|---|
| Sodium | 444mg | 50% | |
| Potassium | 134.45mg | 8% | |
| Total Carbs | 15.89g | 14% | |
| Sugars | 13.13g | 143% | |
| Dietary Fiber | 2.08g | 23% | |
| Protein | 0.77g | 4% | |
| Vitamin C | 21.6mg | 98% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 3% | |
| Calcium | 34.3mg | 9% | |
* 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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