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Ingredientes
- 2 c. water
- 1 c. vinegar
- 1 c. sugar
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 head, about 3 lbs., cabbage, finely shredded (about 16 c.)
Direcciones
- Boil water and sugar together till a fine thread forms when syrup is dropped from a spoon, 230 degrees. Stir in vinegar, salt and celery seed. Cold completely. Pour over cabbage and let stand, covered in refrigerator. Coleslaw will keep 6 weeks. Makes 16 to 20 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 461g | |
| Recipe makes 2 servings | |
| Calories 416 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1180mg | 49% |
| Potassium 104mg | 3% |
| Total Carbs 101.51g | 27% |
| Dietary Fiber 0.1g | 0% |
| Sugars 100.4g | 67% |
| Protein 0.18g | 0% |
