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Rodkaal (Danish Red Cabbage)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)339.742
Carbohydrates (g)51.5104
Total fats (g)12.8
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the outer leaves and inner stalk of the red cabbage and shred the cabbage finely. | 2. Melt the shortening or bacon fat in a large pot, add the cabbage, vinegar, salt and sugar. Cook gently until the cabbage is tender about 2 hours. Season to taste with salt and vinegar. Add the red currant jelly and continue to cook for about 15 minutes. | 3. Can be kept in the fridge for 2 to 3 weeks or in the freezer up to a year. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red cabbage 1 - - - -
    shortening 1 tablespoon 113.152 0.0 0.0 12.8
    vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    salt 1 teaspoon - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    red currant jelly 1/4 cup - - - -

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



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