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6 Serves
109 Mins
Finely shred the cabbage and carrots using a chefs knife and place them in a large mixing bowl.
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TunisianVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
19 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
19 mg / 1,250 mgPotassium
142 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the vegetable oil in a frying pan over medium heat.
Add the shredded cabbage, carrots, and sliced onion to the frying pan and sauté until slightly softened.
Season the mixture with salt, black pepper, and dried oregano, then stir in the white vinegar.
Allow the mixture to sit and marinate in the pan off the heat to develop flavors.
2
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g10
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