Eat Recipes |
Red Cabbage Salad |
| Ingridients: 5 each bacon, slice 1 teaspoon sugar 2 tablespoon vinegar 1/4 cup white wine 1/2 each red cabbage, head, shredded 2 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon caraway seeds |
Preparation: Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| Water | g |
135.52 |
| Energy | kcal |
359 |
| Protein | g |
6.05 |
| Total lipid (fat) | g |
34.59 |
| Ash | g |
2.76 |
| Carbohydrate, by difference | g |
4.86 |
| Fiber, total dietary | g |
1.7 |
| Minerals | ||
| Calcium, Ca | mg |
128 |
| Iron, Fe | mg |
1.53 |
| Magnesium, Mg | mg |
32 |
| Phosphorus, P | mg |
119 |
| Potassium, K | mg |
381 |
| Sodium, Na | mg |
707 |
| Zinc, Zn | mg |
0.85 |
| Copper, Cu | mg |
0.076 |
| Manganese, Mn | mg |
0.286 |
| Selenium, Se | mcg |
12.7 |
| Vitamins | ||
| Vitamin C | mg |
47.6 |
| Thiamin | mg |
0.224 |
| Riboflavin | mg |
0.131 |
| Niacin | mg |
1.916 |
| Pantothenic acid | mg |
0.263 |
| Vitamin B-6 | mg |
0.279 |
| Folate | mcg |
71 |
| Vitamin B-12 | mcg |
0.44 |
| Vitamin A, IU | IU |
3156 |
| Vitamin E | mg_ATE |
3.33 |
| Lipids | ||
| Fatty acids, total saturated | g |
10.559 |
| Fatty acids, total monounsaturated | g |
13.619 |
| Fatty acids, total polyunsaturated | g |
8.438 |
| Cholesterol | mg |
32 |