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Green Cabbage Caldo Verde

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.3436
Energy (kCal)757.0475
Carbohydrates (g)45.4696
Total fats (g)42.5884
  • Cuisine

    European >> Spanish and Portuguese >> Portuguese

  • Dietary Style

  • Preparation Time

    Cooking Time - 40 minutes, Preparation Time - 30 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. Add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes. | 2. Pour in water, then bring to a boil over high heat. Reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes. | 3. Carefully puree the soup in batches until smooth, then return to the stove over medium heat. Add sausage and remaining cabbage; season with paprika, salt, and pepper. Bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened. | 4. To serve, ladle into large flat soup plates and drizzle with generous amount of olive oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic 3 cloves crushed 13.41 2.9754 0.5724 0.045
    potato 6 peeled sliced - - - -
    cabbage 1 pound sliced 113.3982 26.3084 5.806 0.4536
    water 2 quarts - - - -
    portuguese chourico sausage 8 ounces sliced 201.7333 0.0 44.88 1.1333
    paprika 1 teaspoon smoked 6.486000000000001 1.2418 0.3252 0.2965
    salt 2 teaspoons - - - -
    pepper to taste 0.0 0.0 0.0 0.0
    olive oil 358.02 0.0 0.0 40.5

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



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