Celery, cabbage, Cauliflower relish
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 43.4
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 42.2 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.2 g
- Protein: 2.2 g
Onions, raw, 1 cup, chopped
Broccoli, fresh, 2 cup, chopped
Cabbage, fresh, 7 cup, chopped
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
Cauliflower, raw, 3 cup
Celery, raw, 4.5 cup, diced
Scallions, raw, 1.5 cup, chopped
*Hot Chili Peppers, 1 pepper
Mustard powder - 4 tbsp
Vinegar, Heinz Distilled White, 3 cups
Better Stevia, 9 gram(s) 15 packages
Nutrasweet Equal packet, 20 packet
Turmeric, ground, 1.5 tbsp
Water, tap, 1 cup (8 fl oz)
Flour, white, 1 cup
Mustard seed, yellow, 2 tbsp
Allspice, 1 tsp
Parsley, dried, 1cup (optional)
Dill seed, 1 tbsp
Pickling spice, 1 tbsp
I ran out of stevia so used equal to top up to make the relish the desired sweetness. Add more if not sweet enough or less if too sweet. If you use sugar, you need at least 3 cups. Combine that with the flour to thicken the relish. I used broccoli instead of cauliflower, to make 5 cups. Can use 2.5 cups onions, but scallions are lower in calories. You need 20 cups of chopped vegetables. I often use the slicer on the food processor for cabbage and chop any big pieces.
I've used cucumbers, diced carrots and green beans. *Hot Chili Peppers are optional and do not count in the 20 cups. I add them or not depending. I've also used jalapeno's.
Changing the ingredients will also change the calorie and nutrient content. I use 1/2 cup at a time with beef, so nutrient content is based on that serving size.
Serving Size: Makes 28, 1/2 cup servings or 224 tablespoons or 7 pints with a bit left over
Number of Servings: 28
Recipe submitted by SparkPeople user CESPRINGALL.
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