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20 minutes
Prep: 20 minutes
12 calories per serving view nutrition facts
6 servings
suggest servings
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| 1/2 to 1 | each | cabbage head | |
| 3 to 6 | each | tomatoes | |
| 1 | x | black olives | |
| 1 | x | parsley sprigs | |
| 1/3 to 1/2 | cup | vegetable oil | |
| 1/4 | cup | vinegar | or lemon juice |
Clean the cabbage.
Cut it in half. Shred.
Place in a strainer and wash under running water for several minutes; drain well.
Wash and slice half the tomatoes; cut the others into wedges.
Mound the cabbage in the center of a round platter; surround with tomato slices.
Place an olive in the center of the cabbage and circle it with tomato wedges.
Place a sprig of parsley in the olive and scatter other olives on the cabbage.
Just before serving, pour oil and vinegar dressing or oil and lemon dressing over it.
Salt lightly.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 10% | Vitamin C | 13% | |
| Calcium | 1% | Iron | 1% |
* 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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This tasted just like my granny's! Yummy!
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