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Ggrandma Molnar's Stuffed Cabbage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)172.973
Energy (kCal)2822.6477
Carbohydrates (g)103.9233
Total fats (g)190.6907
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam cabbage until leaves soft enough to be folded. (you will have to resteam as you get into center of head). | 2. Mix together beef, pork, chopped up tomatoes, rice and salt & pepper. | 3. Separate cabbage leaves, then taking a small handful of meat mixture, roll it in each cabbage leaf, tucking in ends. Continue until all meat mixture is used. | 4. Spread one can of sauerkraut in the bottom of a large pot. Layer rolls of cabbage on top of sauerkraut, spread the second can of sauerkraut on top of rolls. Pour reserved tomato juice over top of all rolls. Cook over very low heat for 5 to 6 hours, until done. I get two layers in a traditional Dutch Oven. | 5. *I used to get about half to three quarters cup of juice from the tomatoes, but now I only get about a quarter cup of juice or less. So add a little tomato juice if necessary. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    head cabbage 1 - - - -
    chuck 1 lb ground 634.6681 1.4053 95.7896 27.5174
    pork 1 lb ground 1705.536 0.0 63.0958 159.0775
    sauerkraut 2 cans 80.8996 18.2237 3.8747 0.5961
    tomato 1 can drained 62.068999999999996 13.7631 3.2384 0.5397
    rice 1/2 cup 339.475 70.5312 6.9745 2.96
    salt pepper - - - -

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

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