Directions:
- In a heavy saucepan, whisk the sugar, salt, mustard, paprika and egg yolks until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; cool to room temperature.
- Place the cabbage in a bowl; add dressing and toss to coat. Refrigerate until serving. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.15 Kcal (285 kJ) | ||
| Calories from fat | 26.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 5% | |
|---|---|---|---|
| Cholesterol | 109.12mg | 36% | |
| Sodium | 249.08mg | 10% | |
| Potassium | 139.67mg | 3% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 4.26g | 17% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 21.9mg | 37% | |
| Iron | 0.8mg | 5% | |
| Calcium | 39.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 60.68 Kcal (254 kJ) | ||
| Calories from fat | 23.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 5% | |
|---|---|---|---|
| Cholesterol | 97.16mg | 36% | |
| Sodium | 221.78mg | 10% | |
| Potassium | 124.36mg | 3% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 3.79g | 17% | |
| Dietary Fiber | 1.07g | 5% | |
| Protein | 3.83g | 9% | |
| Vitamin C | 19.5mg | 37% | |
| Iron | 0.8mg | 5% | |
| Calcium | 35.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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