German-Style Pasta

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, heat oil in 10-inch skillet over medium heat.

3. Cook cabbage in oil 2 minutes, stirring occasionally.

4. Stir in brown sugar, vinegar and caraway seed.

5. Cover and cook about 5 minutes, stirring occasionally, until crisp-tender.

6. Stir Pasta into cabbage mixture; heat until hot.

7. Sprinkle with salt and pepper.

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Nutrient	Quantity
Total fats	9.7228 g
Protein	5.3092 g
Carbohydrates	35.6012 g
Energy	232.9805 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9841 g
Water	350.257 g
Aspartic acid	0.5061 g
Calcium, Ca	176.6925 mg
Lutein + zeaxanthin	1176.007 g
Fiber, total dietary	7.875 g
Fatty acids, total saturated 22:0	0.0297 g
Carotene, beta	2387.363 g
Niacin	1.5359 mg
Vitamin A, RAE	199.549 g
Fatty acids, total trans-polyenoic	0.0329 g
Arginine	0.3086 g
Riboflavin	0.2496 mg
Tocopherol, beta	0.0009 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.8223 g
Fatty acids, total saturated 20:1	0.1185 g
Glutamic acid	1.2045 g
Stigmasterol	0.27 mg
Sodium, Na	99.4145 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0202 g
Total lipid (fat)	9.7228 g
Manganese, Mn	0.901 mg
Fructose	5.3687 g
Proline	0.2018 g
Fatty acids, total saturated 16:0	0.4586 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.6776 g
Sucrose	10.6464 g
Choline, total	61.3603 mg
Fatty acids, total polyunsaturated 18:1 t	0.0027 g
Sugars, total	22.3852 g
Serine	0.2199 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.1926 g
Fatty acids, total saturated 20:4 undifferentiated	0.0036 g
Vitamin B-6	0.7515 mg
Selenium, Se	2.52 g
Ash	2.3865 g
Tocotrienol, delta	0.0009 mg
Fatty acids, total saturated 18:1 undifferentiated	5.6736 g
Pantothenic acid	0.5352 mg
Phenylalanine	0.1373 g
Beta-sitosterol	37.17 mg
Copper, Cu	0.0761 mg
Betaine	0.365 mg
Thiamin	0.2318 mg
Methionine	0.0536 g
Iron, Fe	3.0912 mg
Carbohydrate, by difference	35.6012 g
Phosphorus, P	114.316 mg
Folate, total	64.275 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0329 g
Tocopherol, gamma	2.4606 mg
Lycopene	71.41 g
Alanine	0.1805 g
Valine	0.1818 g
Fatty acids, total saturated 18:2 undifferentiated	1.8642 g
Glycine	0.1349 g
Carotene, alpha	0.084 g
Glucose (dextrose)	6.3159 g
Fatty acids, total saturated 14:0	0.004 g
Zinc, Zn	0.8467 mg
Isoleucine	0.1297 g
Tocopherol, delta	0.0891 mg
Fatty acids, total saturated 12:0	0.0037 g
Fatty acids, total polyunsaturated	2.852 g
Leucine	0.1766 g
Tocotrienol, alpha	0.0027 mg
Vitamin A, IU	3976.7715 IU
Folate, DFE	64.275 g
Tryptophan	0.0453 g
Vitamin C, total ascorbic acid	203.1405 mg
Phytosterols	0.798 mg
Fatty acids, total polyunsaturated 18:1 c	5.5543 g
Fatty acids, total saturated 20:0	0.0585 g
Campesterol	21.69 mg
Tyrosine	0.085 g
Vitamin K (phylloquinone)	142.409 g
Fatty acids, total saturated	0.7441 g
Histidine	0.0912 g
Fatty acids, total monounsaturated	5.8123 g
Threonine	0.1467 g
Folate, food	64.275 g
Cryptoxanthin, beta	0.168 g
Vitamin E (alpha-tocopherol)	1.9892 mg
Fatty acids, total trans	0.0356 g
Fatty acids, total trans-monoenoic	0.0027 g
Magnesium, Mg	60.777 mg
Lysine	0.1852 g
Potassium, K	891.8315 mg
Cystine	0.0462 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Brown sugar	1 tablespoon	34.2	8.8281	0
Red cabbage	4 cups	110.36	26.2372	0.5696
Pepper	0	0	0	0
white vinegar	2 tablespoons	5.364	0.0119	0
canola oil	2 teaspoons	79.56	0	9
rotini pasta	1 cup	0	0	0
caraway seed	0.5 teaspoon	3.4965	0.524	0.1532