Directions:
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
- Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage (left).
- Photograph by Rick Lew.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.01 Kcal (197 kJ) | ||
| Calories from fat | 13.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 2% | |
|---|---|---|---|
| Sodium | 36.1mg | 2% | |
| Potassium | 143.12mg | 3% | |
| Total Carbs | 7.3g | 2% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 0.5mg | 3% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 53.22 Kcal (223 kJ) | ||
| Calories from fat | 15.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 2% | |
|---|---|---|---|
| Sodium | 40.86mg | 2% | |
| Potassium | 162.03mg | 3% | |
| Total Carbs | 8.27g | 2% | |
| Sugars | 5.11g | 18% | |
| Dietary Fiber | 1.8g | 6% | |
| Protein | 0.67g | 1% | |
| Vitamin C | 27mg | 40% | |
| Iron | 0.6mg | 3% | |
| Calcium | 25.1mg | 2% | |
* 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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