Cabbage-Walnut Pate
Published July 18, 1989
- Total Time
- 35 minutes
- Prep Time
- 35 minutes
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Ingredients
2 medium-size heads cabbage, about 3 pounds
1 ½ cups walnuts
1 cup onion, chopped coarse
2 teaspoons Asian chili paste or sauce
1 teaspoon salt
4 tablespoons red-wine vinegar
Nutritional analysis per serving
24 grams carbs; 285 calories; 3 grams monosaturated fat; 14 grams polyunsaturated fat; 2 grams saturated fat; 20 grams fat; 10 grams fiber; 445 milligrams sodium; 9 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Quarter and core cabbages. Put in pot and barely cover with water; put cover on pot and bring to boil. Cook until tender, 15 to 20 minutes. Drain until cool.
- Step 2
In food processor, mince nuts fine; set aside. Put onions in processor and mince fine. Press excess water from cabbage and add to food processor. Process until chopped fine.
- Step 3
Add walnuts to mixture, along with chili paste, salt and vinegar. Mix thoroughly. Chill.
Private Notes