Irish Pickled Red Cabbage

1. Core cabbage; discard any coarse leaves.

2. Wash well; drain.

3. Finely shred cabbage.

4. Place in large stainless-steel or glass bowl.

5. Add salt; stir well.

6. Let stand in cool place 2 days, stirring well several times a day.

7. On the third day drain cabbage well; squeeze dry in towel.

8. Place in canning jars.

9. Combine remaining ingredients in large saucepan.

10. Bring to boil; cook, stirring, 5 minutes.

11. Cool; strain.

12. Pour over cabbage in jars.

13. Cover; refrigerate.

14. Allow to age 3 days before serving.

15. Will keep 6 weeks in refrigerator.

16. Makes 4 pints.

17. Irish Cooking.

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Nutrient	Quantity
Total fats	1.5137 g
Protein	1.2995 g
Carbohydrates	57.0365 g
Energy	241.681 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1262 g
Water	81.1746 g
Aspartic acid	0.121 g
Calcium, Ca	46.6013 mg
Lutein + zeaxanthin	293.4577 g
Fiber, total dietary	1.869 g
Carotene, beta	596.3447 g
Niacin	0.372 mg
Vitamin A, RAE	50.0633 g
Arginine	0.0739 g
Riboflavin	0.0614 mg
Fatty acids, total saturated 20:1	0.0027 g
Glutamic acid	0.2928 g
Sodium, Na	50.1787 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0051 g
Total lipid (fat)	1.5137 g
Manganese, Mn	0.2395 mg
Fructose	1.3172 g
Proline	0.0481 g
Fatty acids, total saturated 16:0	0.1746 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	50.625 g
Choline, total	15.6791 mg
Sugars, total	53.5544 g
Serine	0.0525 g
Fatty acids, total saturated 10:0	0.0014 g
Fatty acids, total saturated 18:0	0.0583 g
Fatty acids, total saturated 20:4 undifferentiated	0.0017 g
Vitamin B-6	0.1876 mg
Selenium, Se	0.5697 g
Ash	0.7002 g
Vitamin D	0.0893 IU
Fatty acids, total saturated 18:1 undifferentiated	0.332 g
Pantothenic acid	0.1308 mg
Phenylalanine	0.032 g
Copper, Cu	0.0198 mg
Betaine	0.089 mg
Thiamin	0.057 mg
Retinol	0.2233 g
Methionine	0.0125 g
Iron, Fe	0.9066 mg
Carbohydrate, by difference	57.0365 g
Phosphorus, P	27.7857 mg
Folate, total	16.1093 g
Fatty acids, total saturated 4:0	0.0029 g
Lycopene	17.8 g
Alanine	0.0427 g
Cholesterol	1.0943 mg
Valine	0.0427 g
Fatty acids, total saturated 18:2 undifferentiated	0.6781 g
Glycine	0.0303 g
Carotene, alpha	0.0223 g
Glucose (dextrose)	1.5486 g
Fatty acids, total saturated 14:0	0.0088 g
Zinc, Zn	0.2149 mg
Isoleucine	0.0303 g
Fatty acids, total saturated 12:0	0.0028 g
Fatty acids, total polyunsaturated	0.8076 g
Leucine	0.0409 g
Vitamin A, IU	994.0887 IU
Folate, DFE	16.1093 g
Tryptophan	0.0107 g
Vitamin C, total ascorbic acid	50.7434 mg
Fatty acids, total saturated 6:0	0.0011 g
Tyrosine	0.0196 g
Vitamin B-12	0.0027 g
Vitamin K (phylloquinone)	36.7941 g
Fatty acids, total saturated	0.2538 g
Histidine	0.0214 g
Fatty acids, total monounsaturated	0.3421 g
Threonine	0.0347 g
Folate, food	16.1093 g
Vitamin D (D2 + D3)	0.0022 g
Cryptoxanthin, beta	0.0223 g
Vitamin E (alpha-tocopherol)	0.1924 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0002 g
Magnesium, Mg	15.2947 mg
Lysine	0.0436 g
Potassium, K	234.8457 mg
Cystine	0.0107 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 cup	201.495	50.399	0
Salt	0.33 cup	0	0	0
Bay leaf	2	0	0	0
Malt vinegar	1 quart	0	0	0
Red cabbage	1	27.59	6.5593	0.1424
peppercorn	0.5 teaspoon	12.596	0.0782	1.3713
pickling spice	2 tablespoons	0	0	0