Swiss Red Cabbage

1. Combine all ingredients in a large container.

2. Cover and let marinate overnight.

3. Place in large saucepan.

4. Slowly bring to a boil.

5. Lower heat and simmer for 11/2 hours until cabbage is cooked and the liquid has evaporated.

6. Dish can be made ahead, refrigerated and reheated in the microwave when needed.

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Nutrient	Quantity
Total fats	0.9464 g
Protein	5.8414 g
Carbohydrates	112.2367 g
Energy	449.8132 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0525 g
Water	439.5159 g
Aspartic acid	0.3438 g
Calcium, Ca	115.1195 mg
Lutein + zeaxanthin	66.801 g
Fiber, total dietary	11.699 g
Carotene, beta	54.905 g
Niacin	1.3761 mg
Vitamin A, RAE	5.7705 g
Arginine	0.2432 g
Riboflavin	0.2664 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	0.6293 g
Sodium, Na	27.1233 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0009 g
Total lipid (fat)	0.9464 g
Manganese, Mn	0.7849 mg
Fructose	13.5786 g
Proline	0.0535 g
Fatty acids, total saturated 16:0	0.231 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	5.9456 g
Choline, total	28.8954 mg
Sugars, total	77.077 g
Serine	0.0691 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.0329 g
Vitamin B-6	0.6084 mg
Selenium, Se	1.7339 g
Ash	2.6723 g
Fatty acids, total saturated 18:1 undifferentiated	0.0644 g
Pantothenic acid	0.5132 mg
Phenylalanine	0.071 g
Copper, Cu	0.4577 mg
Betaine	0.5044 mg
Thiamin	0.1399 mg
Methionine	0.0073 g
Iron, Fe	2.6274 mg
Carbohydrate, by difference	112.2367 g
Phosphorus, P	186.8853 mg
Folate, total	49.9305 g
Tocopherol, gamma	0.0754 mg
Lycopene	0.23 g
Alanine	0.0733 g
Valine	0.0743 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.2007 g
Glycine	0.0765 g
Carotene, alpha	0.138 g
Glucose (dextrose)	8.7594 g
Fatty acids, total saturated 14:0	0.0142 g
Zinc, Zn	0.7484 mg
Isoleucine	0.0459 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.2531 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.0904 g
Tocotrienol, alpha	0.0978 mg
Vitamin A, IU	108.9705 IU
Folate, DFE	49.9305 g
Tryptophan	0.0333 g
Vitamin C, total ascorbic acid	27.6903 mg
Phytosterols	55.898 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	0.091 g
Tyrosine	0.0382 g
Vitamin K (phylloquinone)	9.654 g
Fatty acids, total saturated	0.284 g
Histidine	0.0417 g
Fatty acids, total monounsaturated	0.0655 g
Threonine	0.0599 g
Folate, food	49.9305 g
Cryptoxanthin, beta	20.3075 g
Vitamin E (alpha-tocopherol)	0.4826 mg
Magnesium, Mg	65.1282 mg
Lysine	0.1104 g
Potassium, K	1177.7435 mg
Cystine	0.0122 g
Fluoride, F	8.8193 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Apple	1	94.64	25.1342	0.3094
Cinnamon	0.5 teaspoon	0	0	0
Onion	2	88	20.548	0.22
Red cabbage	1	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Raisin	0.5 cup	249.15	65.604	0.3795
red wine vinegar	0.33 cup	15.1367	0.2151	0
red currant jelly	0.33 cup	0	0	0