Red Cabbage Stewed In Oven

1. Preheat the oven to 325°F/ 170°C/ gas 3.

2. Skin off the apples, cut out the core. Cut the apples into pieces.

3. Skin off the onions and cut them into thin slices.

4. Mix well the first 7 ingredients (from cabbage to pepper).

5. Grease a baking pan with the lard. Put the mixture in it. Pour over the apple juice.

6. Cover with tinfoil.

7. Bake for about 1 hour, until tender.

8. Add salt or pepper if needed. Serve with mashed potatoes or potato dumplings.

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Nutrient	Quantity
Total fats	27.2969 g
Protein	8.9579 g
Carbohydrates	162.3034 g
Energy	876.5279 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4109 g
Water	941.9919 g
Aspartic acid	0.7097 g
Calcium, Ca	224.5455 mg
Lutein + zeaxanthin	720.974 g
Fiber, total dietary	18.0913 g
Carotene, beta	1263.61 g
Niacin	2.2176 mg
Vitamin A, RAE	107.207 g
Arginine	0.4958 g
Riboflavin	0.4354 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.256 g
Glutamic acid	1.4751 g
Sodium, Na	82.7219 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6913 g
Total lipid (fat)	27.2969 g
Manganese, Mn	1.3517 mg
Fructose	39.2756 g
Proline	0.1509 g
Fatty acids, total saturated 16:0	6.4248 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	17.8797 g
Choline, total	83.0661 mg
Sugars, total	114.3058 g
Serine	0.1976 g
Fatty acids, total saturated 10:0	0.0256 g
Fatty acids, total saturated 18:0	3.4948 g
Fatty acids, total saturated 20:4 undifferentiated	0.0018 g
Vitamin B-6	1.0977 mg
Selenium, Se	3.431 g
Ash	4.4007 g
Vitamin D	26.112 IU
Fatty acids, total saturated 18:1 undifferentiated	10.6546 g
Pantothenic acid	1.0405 mg
Phenylalanine	0.1595 g
Copper, Cu	0.4673 mg
Betaine	1.0669 mg
Thiamin	0.3733 mg
Methionine	0.0339 g
Iron, Fe	3.8096 mg
Carbohydrate, by difference	162.3034 g
Phosphorus, P	260.8078 mg
Folate, total	102.058 g
Tocopherol, gamma	0.0066 mg
Lycopene	35.62 g
Alanine	0.1807 g
Cholesterol	24.32 mg
Valine	0.1831 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	2.9828 g
Glycine	0.1634 g
Carotene, alpha	0.012 g
Glucose (dextrose)	23.6294 g
Fatty acids, total saturated 14:0	0.3553 g
Zinc, Zn	1.3098 mg
Isoleucine	0.1207 g
Fatty acids, total saturated 12:0	0.0531 g
Fatty acids, total polyunsaturated	3.3899 g
Leucine	0.1954 g
Tocotrienol, alpha	0.1288 mg
Vitamin A, IU	2131.527 IU
Folate, DFE	102.058 g
Tryptophan	0.0688 g
Vitamin C, total ascorbic acid	141.2444 mg
Phytosterols	78.092 mg
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Starch	0.125 g
Tyrosine	0.087 g
Vitamin K (phylloquinone)	76.9242 g
Fatty acids, total saturated	10.4322 g
Histidine	0.1002 g
Fatty acids, total monounsaturated	11.6562 g
Threonine	0.1518 g
Folate, food	102.058 g
Vitamin D (D2 + D3)	0.64 g
Cryptoxanthin, beta	27.525 g
Vitamin D3 (cholecalciferol)	0.64 g
Vitamin E (alpha-tocopherol)	0.9634 mg
Magnesium, Mg	108.5876 mg
Lysine	0.2422 g
Potassium, K	1905.9774 mg
Cystine	0.0368 g
Fluoride, F	11.8042 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	1 teaspoon	0	0	0
Apple	2	130	34.525	0.425
Onion	2	128	29.888	0.32
Apple juice	1.25 cups	142.6	35.03	0.403
Red cabbage	2	55.18	13.1186	0.2848
black pepper	1 dash	0.251	0.064	0.0033
Raisin	2 ounces	171.2309	45.087	0.2608
lard	2 tablespoons	230.912	0	25.6