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Hungarian Stuffed Cabbage Leaves

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)146.5518
Energy (kCal)3112.4851
Carbohydrates (g)192.8189
Total fats (g)197.0838
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Core cabbage and put in boiling water. As leaves become wilted, peel them off and place on paper towels to dry. Trim out center vein of each leaf. Saute onion and garlic in butter. | 2. Add meat, rice, seasonings and stir together. Simmer 20 minutes. | 3. Place a tablespoon of this filling on each cabbage leaf and roll up leaf. Place in a pot in layers. | 4. Cover filled cabbage leaves 2/3 with water. Stir together tomato paste, sour cream, and sauerkraut. Spoon this over top. Cover and cook on simmer for 1 hour, or until rice is tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green cabbage 1 - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    onion 1 diced 64.0 14.944 1.76 0.16
    garlic clove 2 diced - - - -
    pork 3/4 ground 1279.152 0.0 47.3218 119.3081
    beef 3/4 lb ground 673.5855 0.0 66.0658 43.3068
    brown rice 1 cup uncooked 573.54 120.8384 11.4234 4.3924
    sea salt 1/8 teaspoon - - - -
    seasoning salt 2 teaspoons - - - -
    cayenne 1 pinch 0.3578 0.0637 0.0135 0.0194
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    cream 1 pint sour - - - -
    sauerkraut 1 can 40.4498 9.1118 1.9373 0.2981

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



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