Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- 10 jalapeno peppers, seeded and minced
- 3 green bell peppers, chopped
- 3 red pepper peppers, chopped
- 2 green tomatoes, chopped
- 1 large sweet onion, chopped
- 1/2 head green cabbage, shredded
- 1/4 cup salt
- 2 cups white vinegar
- 1 1/4 cups sugar
- 2 t. celery seed
- 2 t. mustard seed
- 2 t. turmeric
Directions
In large bowl, combine peppers, tomatoes, onion, and cabbage. Add salt, stirring to combine. Cover, and refrigerate for at least 8 hours; drain well. Pour mixture into a large Dutch oven. Add vinegar, sugar, celery seed, mustard seed and turmeric. Bring to a boil over medium heat; reduce heat and simmer for 1 hour, or until vegetables are tender. Let cool; cover and store in refrigerator. Makes about 2 1/2 quarts.
Category:Cathy's Recipes
Category:Paula Deen Recipes