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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim outer leaves from cabbage; cut into fourths and remove the inner core; slice cabbage thinly. | 2. Add enough water to cover bottom of large saucepan or dutch oven by about 1 inch; cover and bring to a boil. | 3. Add cabbage; cover and return to a boil; then lower heat and simmer, covered, stirring occasionally until cabbage is tender, about 30 minutes. | 4. Add apples to kettle and cook 10 minutes more. | 5. Drain excess liquid from pan, if any. | 6. Stir in vinegar, butter, brown sugar, and pepper. | 7. Mix until well blended and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red cabbage	1	head		351.54	83.5758	16.2162	1.8144
tart apple	3		cored quartered sliced	-	-	-	-
sucanat	6	tablespoons		-	-	-	-
red wine vinegar	6	tablespoons		16.986	0.2414	0.0358	0.0
soy margarine	1	tablespoon		99.96	0.0994	0.0252	11.2
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.