Roman Coleslaw

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Time to Prepare this Recipe 40 minutes Prep: 20 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 98 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

1 medium cabbage
3 ounces olive oil
1 tablespoon liquamen see recipe
1 tablespoon white wine
1/2 teaspoon cumin seeds ground
1 teaspoon caraway seeds
1 each leek trimmed, chopped fine
1 each cilantro leaves chopped, opt.
1 x salt and black pepper to taste

Directions

1) Peel off the tough outer layers of the cabbage and core the remainder.

Boil the cored cabbage in enough water to cover for 15-20 minutes, until tender.

Drain, then rinse the cabbage in cold water until cool.

Drain again, then chop well.

2) Mix together the remaining ingredients and pour over the chopped cabbage.

Mix well and serve.

NOTE: This recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it.

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Nutrition Facts

Serving Size 20g
Amount per Serving
Calories 98 94% of calories from fat
% Daily Value*
Total Fat 10.0g16%
 Saturated Fat 1.0g7%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrate 0.0g0%
 Dietary Fiber 0.0g0%
 Sugars 0.0g
Protein 0.0g0%
Vitamin A 0%  Vitamin C 0%
Calcium 0%  Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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