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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (350g) Recipe makes 6 servings |
||
| Calories 417 | ||
| Calories from Fat 221 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.7g | 37% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 13.4g | ||
| Trans Fat 0.1g | ||
| Cholesterol 0mg | 0% | |
| Sodium 41mg | 1% | |
| Potassium 616mg | 17% | |
| Total Carbohydrate 48.9g | 16% | |
| Dietary Fiber 5.5g | 22% | |
| Sugars 42.5g | ||
| Protein 3.5g | 6% | |
Ingredients
- 1 large head of cabbage, shredded
- 1 medium green bell pepper, chopped
- 1 large onion, chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- 1 cup sugar
- 1 cup white vinegar
- 2/3 cup oil
Directions
1
Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.2
In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.3
Cover and place in the refrigerator. This will keep for several days.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens
- Cuisine > European > Scandinavian > Swedish
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: Chef Dudo
On Nov 2, 2008
What a pity this did not turn out as I had hoped. I did notice the one cup of sugar when I decided to make the recipe and thought well, it sounds a lot but then the one cup of vinegar will maybe "neutralize" the sweetness. Alas, it did not. This slaw was way too sweet. We Swedes are known to like things a bit sweeter but unfortunately this was too much. On the positive side, the slaw was very easy to make and the texture of the cabbage was crisp and nice. Will perhaps try it again with much less sugar. Thanks for posting. Made for My-3-Chefs, November 2008.
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