Pickled Red Cabbage

1. Remove and discard wilted outer leave.

2. Rinse and remove core.

3. Shred cabbage in large pot.

4. Melt margarine over medium heat.

5. Gradually add cabbage and saute.

6. Add vinegar, sugar and red currant jelly.

7. Reduce heat to simmer.

8. Cover and cook 3-4 hours, stirring occasionally.

9. Taste cabbage halfway through cooking, adding more vinegar or sugar if desired.

10. Can be kept in fridge 1 month or frozen.

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Nutrient	Quantity
Total fats	9080.4 g
Protein	101.52 g
Carbohydrates	40448.434 g
Energy	242925 kCal
Fatty acids, total saturated 18:3 undifferentiated	169.2 g
Water	4578.618 g
Aspartic acid	7.332 g
Calcium, Ca	8440.6 mg
Carotene, beta	68808 g
Niacin	2.5944 mg
Vitamin A, RAE	92383.2 g
Arginine	3.4968 g
Riboflavin	4.1736 mg
Glutamic acid	20.1912 g
Sodium, Na	107731.4 mg
Fatty acids, total saturated 16:1 undifferentiated	22.56 g
Total lipid (fat)	9080.4 g
Manganese, Mn	26.0042 mg
Fructose	8.94 g
Proline	9.3624 g
Fatty acids, total saturated 16:0	1082.88 g
Sucrose	40072.76 g
Sugars, total	40084.68 g
Serine	5.1888 g
Fatty acids, total saturated 18:0	778.32 g
Vitamin B-6	1.0152 mg
Selenium, Se	2.98 g
Ash	299.346 g
Fatty acids, total saturated 18:1 undifferentiated	4410.48 g
Pantothenic acid	9.4752 mg
Phenylalanine	4.6248 g
Copper, Cu	3.8744 mg
Thiamin	1.128 mg
Retinol	86630.4 g
Methionine	2.3688 g
Iron, Fe	155.44 mg
Carbohydrate, by difference	40448.434 g
Phosphorus, P	3236.8 mg
Folate, total	112.8 g
Alanine	3.2712 g
Valine	6.4296 g
Fatty acids, total saturated 18:2 undifferentiated	2188.32 g
Glycine	2.0304 g
Glucose (dextrose)	2.98 g
Fatty acids, total saturated 14:0	22.56 g
Zinc, Zn	13.312 mg
Isoleucine	5.8656 g
Fatty acids, total polyunsaturated	2357.52 g
Leucine	9.4752 g
Vitamin A, IU	403485.6 IU
Folate, DFE	112.8 g
Tryptophan	1.3536 g
Vitamin C, total ascorbic acid	22.56 mg
Phytosterols	16468.8 mg
Tyrosine	4.6248 g
Vitamin B-12	11.28 g
Fatty acids, total saturated	1883.76 g
Histidine	2.5944 g
Fatty acids, total monounsaturated	4433.04 g
Threonine	4.3992 g
Folate, food	112.8 g
Vitamin E (alpha-tocopherol)	349.68 mg
Magnesium, Mg	1295.4 mg
Lysine	7.6704 g
Potassium, K	18629 mg
Cystine	0.9024 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	200	161196	40319.2	0
Vinegar	200	625.8	27.714	0
Red cabbage	1	0	0	0
margarine	50	81103.2	101.52	9080.4
red currant jelly	125	0	0	0