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20 minutes
Prep: 10 minutes
Cook: 10 minutes
118 calories per serving view nutrition facts
8 servings
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| 1/3 | cup | vegetable oil | |
| 3 | teaspoons | white wine vinegar | |
| 2 | cubes | beef bouillon | |
| 2 | tablespoons | water | oiling |
| 3 | tablespoons | parsley leaves | chopped |
| 1 | cloves | garlic | peeled and minced |
| 1/2 | teaspoon | basil | rumbled |
| 1/4 | teaspoon | thyme | rumbled |
| 1/4 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 8 | cups | cabbage | finely shredded |
| 1 1/2 | cups | onions | finely chopped |
1. Dissolve bouillon cubes in 2 T boiling water. In large bowl, combine all ingredients except cabbage and onions; mix well.
2. Add cabbage and onions; toss well to coat with dressing.
3. Serve with additional Tabasco if desired.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 3.0g | 11% |
| Sugars 4.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 4% | Vitamin C | 61% | |
| Calcium | 5% | Iron | 3% |
* 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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