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Sauerkraut Salad Provencal (Kvashennaya Kapusta Provansal)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.8479
Energy (kCal)1771.7687
Carbohydrates (g)194.1392
Total fats (g)114.7282
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain the sauerkraut thoroughly. | 2. Rinse under cold running water and squeeze the sauerkraut to remove any excess liquid. | 3. In a large salad bowl, combine the sauerkraut with the apple, grapes, cranberries, plums, carrot, scallions, and dill and toss well. | 4. Sprinkle with the sugar and toss with the oil. | 5. Taste and add more sugar, if needed. | 6. Cover and refrigerate overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sauerkraut 2 packages canned - - - -
    red apple 1 cored diced 153.4 36.556 0.7020000000000001 0.52
    red grape 1/2 cup cut seedless 52.095 13.6655 0.5436 0.1208
    cranberry 1/3 cup 16.8667 4.388999999999999 0.1687 0.0477
    plum 4 canned drained cut pitted 303.6 75.372 4.62 1.848
    carrot 1 peeled julienned 29.52 6.8976 0.6696 0.1728
    scallion 6 trimmed chopped 192.0 44.04 10.98 1.14
    dill 3 tablespoons chopped 60.39 10.9237 3.1639999999999997 2.8789
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0

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



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