Rodkaal (Danish Red Cabbage)

1. Remove the outer leaves and inner stalk of the red cabbage and shred the cabbage finely.

2. Melt the shortening or bacon fat in a large pot, add the cabbage, vinegar, salt and sugar. Cook gently until the cabbage is tender about 2 hours. Season to taste with salt and vinegar. Add the red currant jelly and continue to cook for about 15 minutes.

3. Can be kept in the fridge for 2 to 3 weeks or in the freezer up to a year.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	12.8 g
Carbohydrates	51.5104 g
Energy	339.742 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2048 g
Water	112.1181 g
Calcium, Ca	14.425 mg
Tocopherol, beta	0.0563 mg
Sodium, Na	7.49 mg
Total lipid (fat)	12.8 g
Manganese, Mn	0.3208 mg
Fructose	0.3585 g
Fatty acids, total saturated 16:0	1.8048 g
Sucrose	50.091 g
Choline, total	0.0256 mg
Sugars, total	50.569 g
Fatty acids, total saturated 18:0	1.3568 g
Selenium, Se	0.1195 g
Ash	0.2891 g
Fatty acids, total saturated 18:1 undifferentiated	5.696 g
Copper, Cu	0.0141 mg
Iron, Fe	0.4258 mg
Carbohydrate, by difference	51.5104 g
Phosphorus, P	10.065 mg
Tocopherol, gamma	4.1344 mg
Fatty acids, total saturated 18:2 undifferentiated	3.136 g
Glucose (dextrose)	0.1195 g
Fatty acids, total saturated 14:0	0.0512 g
Zinc, Zn	0.0629 mg
Tocopherol, delta	1.9661 mg
Fatty acids, total polyunsaturated	3.3408 g
Phytosterols	25.6 mg
Vitamin K (phylloquinone)	5.504 g
Fatty acids, total saturated	3.2 g
Fatty acids, total monounsaturated	5.696 g
Vitamin E (alpha-tocopherol)	0.7846 mg
Magnesium, Mg	6.985 mg
Potassium, K	101.88 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 cup	201.495	50.399	0
Salt	1 teaspoon	0	0	0
Vinegar	0.5 cup	25.095	1.1114	0
Red cabbage	1	0	0	0
shortening	1 tablespoon	113.152	0	12.8
red currant jelly	0.25 cup	0	0	0