Directions:
- In a large bowl, combine the cabbage, pimientos, green pepper and onion; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
- Pour over cabbage mixture; toss to coat. Cover and refrigerate 4 hours or overnight. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.24 Kcal (470 kJ) | ||
| Calories from fat | 7.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 1% | |
|---|---|---|---|
| Cholesterol | 2.15mg | 1% | |
| Sodium | 61.06mg | 3% | |
| Potassium | 251.37mg | 5% | |
| Total Carbs | 24.13g | 8% | |
| Sugars | 19.24g | 77% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 1.99g | 4% | |
| Vitamin C | 50.8mg | 85% | |
| Iron | 0.1mg | 1% | |
| Calcium | 59.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 55.64 Kcal (233 kJ) | ||
| Calories from fat | 3.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 1% | |
|---|---|---|---|
| Cholesterol | 1.06mg | 1% | |
| Sodium | 30.27mg | 3% | |
| Potassium | 124.6mg | 5% | |
| Total Carbs | 11.96g | 8% | |
| Sugars | 9.54g | 77% | |
| Dietary Fiber | 2.01g | 16% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 25.2mg | 85% | |
| Iron | 0.1mg | 1% | |
| Calcium | 29.4mg | 6% | |
* 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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