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Stir-Fried Savoy Cabbage and Confit D' Oignon-Onion Marmalade

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.9691
Energy (kCal)179.045
Carbohydrates (g)11.4279
Total fats (g)13.663
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and trim the cabbage, removing the very tough centre heart if necessary. | 2. Separate the leaves, and shred very finely. | 3. In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly. | 4. Lower the heat a bit, and place a lid on the wok/pan. | 5. Cook for about 2 minutes with the lid on. | 6. Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch. | 7. Take off the heat, season well with ground black pepper & serve immediately. | 8. OPTIONAL: | 9. Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    savoy cabbage 1/2 washed trimmed 9.45 2.135 0.7 0.035
    onion 2 tablespoons 8.0 1.868 0.22 0.02
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    black pepper ground - - - -

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

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