Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 128.5
Total Fat 5.9 g
Saturated Fat 3.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.5 g
Cholesterol 15.3 mg
Sodium 115.5 mg
Potassium 256.9 mg
Total Carbohydrate 18.3 g
Dietary Fiber 2.2 g
Sugars 7.1 g
Protein 1.6 g
Vitamin A 27.0 %
Vitamin B-12 0.2 %
Vitamin B-6 11.0 %
Vitamin C 99.6 %
Vitamin D 1.0 %
Vitamin E 1.1 %
Calcium 4.9 %
Copper 0.9 %
Folate 4.8 %
Iron 4.7 %
Magnesium 4.2 %
Manganese 12.8 %
Niacin 2.2 %
Pantothenic Acid 1.6 %
Phosphorus 3.3 %
Riboflavin 4.4 %
Selenium 1.0 %
Thiamin 4.5 %
Zinc 1.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Balsamic-braised Red Cabbage

View the full Balsamic-braised Red Cabbage Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Balsamic-braised Red Cabbage

51 calories of Butter, salted, (0.50 tbsp)

34 calories of Cabbage, red, fresh, (0.13 head, medium (about 5" dia))

23 calories of Sugar In The Raw, (1.50 tsp)

15 calories of balsamic vinegar, (1.50 tablespoon)

0 calories of Pepper, black, (0.25 dash)

0 calories of Salt, (0.25 dash)

Nutrition & Calorie Comments  

I loved this recipe. I used brown sugar as suggested and I added a sliced peeled granny apple. Delicious!!
Making this as I write. Have made it before but couldn't remember the ratio of balsamic vinegar to sugar. If you've never had this, try it. Delicious! (I also use salt & pepper)
I used a whole head of cabbage since ours were all ready to pick at once and we had loads. I skipped the butter and steamed in just a little water - did add a pinch of cloves and some caraway seeds with the sugar and vinegar. Delicious!
I adore cooked cabbage, too - this looks great, but I'm going to weigh everything and re-do it in grams for myself, and use the Splenda brown sugar blend for it. Thanks for the reminder about braised red cabbage!