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Roman Coleslaw

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 medium cabbage
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3 ounces olive oil
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1 tablespoon liquamen
see recipe
*
1 tablespoon white wine
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½ teaspoon cumin seeds
ground
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1 teaspoon caraway seeds
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1 each leeks
trimmed, chopped fine
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1 each cilantro
chopped, opt.
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
1 medium cabbage
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86.7 ml/g olive oil
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15 ml liquamen
see recipe
*
15 ml white wine
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2.5 ml cumin seeds
ground
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5 ml caraway seeds
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1 each leeks
trimmed, chopped fine
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1 each cilantro
chopped, opt.
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1 x salt and black pepper
to taste
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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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 9894% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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