| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Greek, Salads | 6 | Servings | |
INGREDIENTS
| 1 | Head of cabbage, or 1/2 | |
| 6 | Tomatoes, or 3 | |
| Black olives | ||
| Sprigs of parsley | ||
| 1/2 | c | Oil, or 1/3 |
| 1/4 | c | Vinegar or lemon juice |
INSTRUCTIONS
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 & vinegar dressing or oil & lemon dressing over it. Salt lightly. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 169
Total Fat: 19.1g
Cholesterol: 0mg
Sodium: 194.1mg
Potassium: 169.3mg
Carbohydrates: 4.5g
Fiber: 1.4g
Sugar: 2.3g
Protein: <1g