Directions:
- Shred cabbage and cover with boiling water, vinegar and butter.
- Cook and cook slowly for 45 minutes.
- Stir in current jelly and salt.
- Continue cooking until very little liguid is left in pot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.82 Kcal (539 kJ) | ||
| Calories from fat | 38.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 35.04mg | 1% | |
| Potassium | 256.42mg | 5% | |
| Total Carbs | 21.76g | 7% | |
| Sugars | 17.5g | 70% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 1.1g | 2% | |
| Vitamin C | 59.8mg | 100% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 50.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 79.49 Kcal (333 kJ) | ||
| Calories from fat | 23.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 7% | |
|---|---|---|---|
| Cholesterol | 7.06mg | 4% | |
| Sodium | 21.62mg | 1% | |
| Potassium | 158.22mg | 5% | |
| Total Carbs | 13.43g | 7% | |
| Sugars | 10.8g | 70% | |
| Dietary Fiber | 1.29g | 8% | |
| Protein | 0.68g | 2% | |
| Vitamin C | 36.9mg | 100% | |
| Iron | 0.6mg | 6% | |
| Calcium | 31.4mg | 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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