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Fårikål - Norwegian Lamb and Cabbage Stew

Estimated Nutritional Profile
Nutrient Quantity
Energy (kCal)1286.688
Total fats (g)106.1598
Carbohydrates (g)0.469
Protein (g)76.7285
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the cabbage into "boats", just radiating slices from the middle, out. | 2. Find the fattiest bits of meat and place one layer of that on the bottom of the pot. | 3. Add a layer of cabbage. | 4. Strew quite a bit of the pepper-corns, salt and flour over. | 5. Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 1 1211.112 0.0 76.5677 97.9322
    cabbage 1 - - - -
    peppercorn 1 tablespoon 75.57600000000001 0.469 0.1608 8.2276
    salt 2 teaspoons - - - -
    plain flour 2 tablespoons - - - -

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



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