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- 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
Cabbage Relish
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.
Nutrition Facts
Cabbage Relish
Serves: 6
| Amount Per Serving 6 | ||
|---|---|---|
| Calories | 348.01 kcal | |
| % Daily Value* | ||
| Total Fat 30.0 g | 46.2% | |
| Saturated Fat 4.5 g | 22.5% | |
| Trans Fat | ||
| Cholesterol 15.02 mg | 5% | |
| Sodium 562.33 mg | 23.4% | |
| Total Carbohydrate 18.93 g | 6.3% | |
| Dietary Fiber 4.69 g | 18.8% | |
| Sugars 12.89 g | ||
| Protein 2.53 g | ||
| Vitamin A 2.68 % | Vitamin C 63.41 % | |
| Calcium 6.97 % | Iron 5.98 % | |
* 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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