Directions:
- Remove and discard wilted outer leave.
- Rinse and remove core.
- Shred cabbage in large pot.
- Melt margarine over medium heat.
- Gradually add cabbage and saute.
- Add vinegar, sugar and red currant jelly.
- Reduce heat to simmer.
- Cover and cook 3-4 hours, stirring occasionally.
- Taste cabbage halfway through cooking, adding more vinegar or sugar if desired.
- Can be kept in fridge 1 month or frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.78 Kcal (602 kJ) | ||
| Calories from fat | 36.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 6% | |
|---|---|---|---|
| Sodium | 30.84mg | 1% | |
| Potassium | 244.52mg | 5% | |
| Total Carbs | 25.99g | 9% | |
| Sugars | 22.09g | 88% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 1g | 2% | |
| Vitamin C | 57mg | 95% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 96.86 Kcal (406 kJ) | ||
| Calories from fat | 24.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 6% | |
|---|---|---|---|
| Sodium | 20.78mg | 1% | |
| Potassium | 164.72mg | 5% | |
| Total Carbs | 17.51g | 9% | |
| Sugars | 14.88g | 88% | |
| Dietary Fiber | 1.35g | 8% | |
| Protein | 0.67g | 2% | |
| Vitamin C | 38.4mg | 95% | |
| Iron | 0.7mg | 6% | |
| Calcium | 31.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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