7 May, 2017
Cabbage RelishPosted in : Recipes on by : Beckie Tags: Salads & Salad Dressings
2 large raw beets
1/2 head green cabbage
1/4 head red cabbage
1 small Bermuda onion
1/2 cup prepared horseradish
2 tablespoons sugar
1/4 cup cider vinegar
1 teaspoon salt
1 cup mayonnaise
Peel and chop beets. Chop cabbage fine. There should be enough green cabbage to make two cups and enough red to make one cup. Peel and slice onion, break into rings. Combine and add remaining ingredients. Toss well.
Cover and let mellow in refrigerator three to four hours before serving. It is even better if made 12 to 24 hours ahead of time.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Per Serving (excluding unknown items): 467 Calories; 47g Fat (84.3% calories from fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 974mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates.
beets: assumes an average ‘whole’ size of this ingredient.
green cabbage leaves: assumes an average ‘whole’ size of this ingredient.
red cabbage: assumes an average ‘whole’ size of this ingredient.
Bermuda onion: assumes an average ‘whole’ size of this ingredient.
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