Pickled Purple Cabbage - 8g
Carbs, 2g Fiber
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
1 medium red onion -- thinly sliced
1/2 cup malted vinegar
1/4 cup canola oil
Juice of 1 small lime -- or lemon
1 Tablespoon evaporated cane juice (sugar) -- or agave syrup
1 Tablespoon chopped fresh basil
1 small jalapeno -- seeded and chopped
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1/2 small head of purple cabbage -- shredded (4 to 5 cups)
In a large bowl, combine the onion, vinegar, oil, lime juice, cane juice,
basil, jalapeno, salt and pepper. Stir until the can juice is completely
dissolved. Add the cabbage and stir until it's well coated. Cover and let stand
at room temperature for 12 to 24 hours, depending on how strong you want the
taste, mixing it once or twice. Refrigerate until ready to use.
To make a patch of pickled red onions, simply omit the cabbage.
Makes: 2 cups
Source: "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by
Makini Howell, 2015"
S(Formatted by Chupa Babi): "Aug 2013"
Yield: "2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 91 Calories; 7g Fat (64.6% calories from
fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 242mg
Sodium
Exchanges: 0 Grain(Starch);
1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates
--- In healthy_recipes_for_diabetic_friends@yahoogroups.com, <recetta@yahoo.com> wrote:
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* Exported from MasterCook *
             Pickled Purple Cabbage
Recipe By   :
Serving Size  : 8   Preparation Time :0:00
Categories   : Condiment            LowCal (Less than 300 cals)
        LowerCarbs            Vegan
 Amount  Measure    Ingredient -- Preparation Method
-------- Â ------------ Â --------------------------------
 1       medium  red onion -- thinly sliced
   1/2      cup  malted vinegar
   1/4      cup  canola oil
            juice of 1 small lime -- or lemon
 1     Tablespoon  evaporated cane juice (sugar) -- or agave syrup
 1     Tablespoon  chopped fresh basil
 1        small  jalapeno -- seeded and chopped
 1      teaspoon  sea salt
 1      teaspoon  freshly ground pepper
   1/2     small  head of purple cabbage -- shredded (4 to 5 cups)
In a large bowl, combine the onion, vinegar, oil, lime juice, cane juice, basil, jalapeno, salt and pepper. Stir until the can juice is completely dissolved. Add the cabbage and stir until it's well coated. Cover and let stand at room temperature for 12 to 24 hours, depending on how strong you want the taste, mixing it once or twice. Refrigerate until ready to use.
To make a patch of pickled red onions, simply omit the cabbage.
Makes 2 cups
Source:
 "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini Howell, 2015"
S(Formatted by Chupa Babi):
 "Aug 2013"
Yield:
 "2 cups"
                  - - - - - - - - - - - - - - - - - - -Â
Per Serving (excluding unknown items): 91 Calories; 7g Fat (64.6% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 242mg Sodium. Â Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 2703 0 822 5737 0 0 0 0 26627
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