Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
937
Calories
27g
Protein
23g
Fat
156g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups very finely shredded Savoy cabbage
- 1 tablespoon cider vinegar
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon celery seed, crushed
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon sugar
- 2 small russet potatoes
- Vegetable oil, for frying
- 4 ounces capicola, sliced
- 4 ounces provolone, sliced
- 4 thick slices Italian bread (ideally, about 6 by 4 inches, not too crusty)
- 1 ripe tomato, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes