RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	96.8909
Energy (kCal)	1974.0727
Carbohydrates (g)	152.9329
Total fats (g)	110.8361
Fatty acids, total saturated 20:0 (g)	0.0431
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8805
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	1.3948
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2767
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	1.7032
Riboflavin (mg)	1.5573
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0363
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0045
Fatty acids, total saturated 18:0 (g)	14.0848
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.9454
Proline (g)	2.1727
Fatty acids, total polyunsaturated 18:1 t (g)	1.3948
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	21.6438
Adjusted Protein (g)	0.0000
Cystine (g)	0.6103
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	116.6050
Copper, Cu (mg)	2.8556
Maltose (g)	0.0089
Zinc, Zn (mg)	18.0533
Total lipid (fat) (g)	110.8361
Vitamin K (phylloquinone) (g)	98.4043
Cholesterol (mg)	308.4458
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1610
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	9.7900
Folate, total (g)	365.0823
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4300.4762
Energy (kcal)	1974.0727
Fatty acids, total saturated 16:1 undifferentiated (g)	3.0341
Fatty acids, total saturated 14:1 (g)	0.1678
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.0271
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0023
Sugars, total (g)	42.6618
Folic acid (g)	206.2750
Tocotrienol, alpha (mg)	0.0356
Vitamin C, total ascorbic acid (mg)	120.6231
Lutein + zeaxanthin (g)	29.8193
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	2.3827
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	297.8456
Fatty acids, total saturated 16:0 (g)	23.9403
Carbohydrate, by difference (g)	152.9329
Vitamin D (IU)	0.0000
Fructose (g)	20.8726
Fluoride, F (g)	0.8900
Aspartic acid (g)	5.2546
Tyrosine (g)	1.4394
Potassium, K (mg)	5095.6637
Fatty acids, total saturated 12:0 (g)	0.1338
Vitamin A, RAE (g)	222.8518
Serine (g)	2.0166
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.9011
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0068
Fatty acids, total saturated 14:0 (g)	1.7840
Histidine (g)	1.5349
Isoleucine (g)	1.9636
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2472
Niacin (mg)	35.7867
Water (g)	1198.9523
Fatty acids, total saturated 8:0 (g)	0.0023
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0023
Carotene, beta (g)	2554.4346
Sodium, Na (mg)	502.6548
Iron, Fe (mg)	25.1165
Energy (kJ)	8248.3955
Ash (g)	17.2782
Caffeine (mg)	0.0000
Glycine (g)	2.5179
Fatty acids, total trans-polyenoic (g)	0.3084
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	9.2747
Fatty acids, total polyunsaturated (g)	10.7109
Vitamin E (alpha-tocopherol) (mg)	17.8806
Sucrose (g)	0.1452
Vitamin B-6 (mg)	2.7471
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	3.4622
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 15:1 (g)	0.0045
Lycopene (g)	178817.8800
Starch (g)	0.0000
Pantothenic acid (mg)	7.2429
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1769
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.2532
Folate, food (g)	158.8073
Fatty acids, total saturated 20:1 (g)	0.6464
Fatty acids, total monounsaturated (g)	47.4759
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.4105
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.3334
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	312.4271
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	40.7487
Vitamin B-12 (g)	5.8514
Calcium, Ca (mg)	291.7153
Fatty acids, total saturated 10:0 (g)	0.0793
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	2.7339
Glutamic acid (g)	11.6321
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	29.3700
Vitamin E, added (mg)	0.0000
Retinol (g)	4.5360
Leucine (g)	3.4271
Folate, DFE (g)	509.3823
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.3084
Fiber, total dietary (g)	19.0464
Tryptophan (g)	0.5399
Threonine (g)	1.9548
Fatty acids, total polyunsaturated 18:1 c (g)	8.5003
Manganese, Mn (mg)	2.5862
Protein (g)	96.8909
Cryptoxanthin, beta (g)	0.0254
Fatty acids, total saturated 18:1 undifferentiated (g)	43.6017
Betaine (mg)	20.1439
Phosphorus, P (mg)	1206.7797
Tocopherol, gamma (mg)	1.9729

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Hungarian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Boil about 2 c. | 2. water in a lg. | 3. pot. | 4. Wash your cabbage. | 5. Then place the full head into the boiling water for a few min. | 6. (Pour water into a measuring cup and save.) You will see the outer leaves softening. | 7. Remove. | 8. Turn upside down on a cutting board and remove a good portion of the stem. | 9. Gentley and carefully peel off full leaves until you no longer can pull any off. | 10. Wrap each ball separately with a leaf. | 11. Shred the remaining cabbage and put it back into the lg. | 12. pot. | 13. To make the rolls to meats add egg, rice, garlic, salt, paprika,(1/2 tsp.chili powder opt.) and pepper. Make rolls and roll a leaf around each. Lay your cabbage rolls on top of the shredded cabbage. | 14. Pour the canned puree over the the top and add the spices( bay leaves, peppercorn, and basil. | 15. Pour as much water in as needed to produce enough liquid to cook on stove with. | 16. Bring to a boil, then simmer for about 1 1/2 to 2 hrs. | 17. Meat should be soft. | 18. If you have too much liquid. | 19. Remove the rolls. | 20. In a small saucepan melt 2 tblsp margarine and 2 tblsp. | 21. flour and make a roux. | 22. When a golden yellow, shut off your heat and add 1 tsp. | 23. hungarian sweet paprika. | 24. This gives the sauce a nice flavor and thickens the sauce as well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
pork	1/2	lb	ground lean	852.768	0.0	31.5479	79.5388
egg	1	beaten		-	-	-	-
rice	1/2	cup	cooked	337.625	73.9538	6.5952	0.6105
garlic	1 -2		minced	0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
hungarian paprika	1	teaspoon	sweet	-	-	-	-
pepper				-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
cabbage	1			22.25	5.162000000000001	1.1392	0.08900000000000001
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
bay leaf	2			-	-	-	-
peppercorn	4 -6			0.0	0.0	0.0	0.0
basil	1	pinch	minced	0.0127	0.0015	0.0017	0.0004

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

Cooking in progress....

Stuffed Cabbage like my mother made