Spiced Red Cabbage

1. Bring a large pot of salted water to boil.

2. Meanwhile, dice cabbage.

3. Boil cabbage for 1 minute, drain and return to pot.

4. Chop onion and slice apple.

5. Add with remaining ingredients to the pot of cabbage.

6. Cover and simmer until cabbage is tender, about 1 hour.

7. Remove bay leaf and serve.

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Nutrient	Quantity
Total fats	13.7628 g
Protein	1.3033 g
Carbohydrates	24.7068 g
Energy	226.9494 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0068 g
Water	140.3507 g
Aspartic acid	0.1098 g
Calcium, Ca	33.8442 mg
Lutein + zeaxanthin	7.0105 g
Fiber, total dietary	2.1045 g
Fatty acids, total saturated 22:0	0.0005 g
Carotene, beta	3.0006 g
Niacin	0.1383 mg
Vitamin A, RAE	0.1762 g
Fatty acids, total trans-polyenoic	0.0001 g
Arginine	0.117 g
Riboflavin	0.0313 mg
Fatty acids, total trans-polyenoic 22:4	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0024 g
Fatty acids, total saturated 20:1	0.0009 g
Glutamic acid	0.2934 g
Sodium, Na	9.2321 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0005 g
Total lipid (fat)	13.7628 g
Manganese, Mn	0.3999 mg
Fructose	1.4231 g
Proline	0.0223 g
Fatty acids, total saturated 16:0	1.147 g
Fatty acids, total saturated 8:0	0.4495 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0067 g
Sucrose	14.7774 g
Choline, total	6.9004 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0002 g
Fatty acids, total polyunsaturated 18:1 t	0.0006 g
Sugars, total	18.3621 g
Serine	0.0261 g
Fatty acids, total saturated 10:0	0.5037 g
Fatty acids, total saturated 18:0	0.3889 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.1347 mg
Selenium, Se	0.5971 g
Ash	0.5251 g
Fatty acids, total saturated 18:1 undifferentiated	1.571 g
Pantothenic acid	0.1446 mg
Phenylalanine	0.0307 g
Copper, Cu	0.0572 mg
Betaine	0.1649 mg
Thiamin	0.0516 mg
Methionine	0.003 g
Iron, Fe	0.5702 mg
Carbohydrate, by difference	24.7068 g
Phosphorus, P	36.7955 mg
Folate, total	21.0633 g
Tocopherol, gamma	0.0377 mg
Lycopene	0.115 g
Alanine	0.0274 g
Valine	0.0271 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.2429 g
Glycine	0.0307 g
Carotene, alpha	0.069 g
Glucose (dextrose)	2.1714 g
Fatty acids, total saturated 14:0	2.2357 g
Zinc, Zn	0.2174 mg
Isoleucine	0.0181 g
Fatty acids, total saturated 12:0	6.3926 g
Fatty acids, total polyunsaturated	0.2515 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0344 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0001 g
Tocotrienol, alpha	0.0489 mg
Vitamin A, IU	5.7652 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0005 g
Folate, DFE	21.0633 g
Tryptophan	0.0158 g
Vitamin C, total ascorbic acid	8.364 mg
Phytosterols	30.621 mg
Fatty acids, total polyunsaturated 16:1 c	0.0001 g
Galactose	0.0013 g
Fatty acids, total polyunsaturated 18:1 c	0.0057 g
Fatty acids, total saturated 20:0	0.0005 g
Fatty acids, total saturated 6:0	0.0273 g
Tyrosine	0.0187 g
Vitamin K (phylloquinone)	5.1127 g
Fatty acids, total saturated	11.1486 g
Histidine	0.0166 g
Fatty acids, total monounsaturated	1.5726 g
Threonine	0.025 g
Folate, food	21.0633 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0013 g
Cryptoxanthin, beta	0.4142 g
Vitamin E (alpha-tocopherol)	0.5694 mg
Fatty acids, total trans	0.0007 g
Fatty acids, total trans-monoenoic	0.0006 g
Magnesium, Mg	14.7271 mg
Lysine	0.0453 g
Potassium, K	192.3542 mg
Cystine	0.0054 g
Fluoride, F	1.4066 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Salt	1 teaspoon	0	0	0
Onion	1	44	10.274	0.11
Bay leaf	1	0	0	0
Red cabbage	0.5	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Vegetable oil	1 tablespoon	117.232	0	13.6
Clove	0 teaspoon	0.7192	0.172	0.0341
red wine vinegar	3 tablespoons	8.493	0.1207	0
tart apple	1	0	0	0