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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim and quarter the savoy cabbage and remove the core. Blanch the quarters in lightly salted boiling water for 2 minutes. Remove and drain well. When cooled enough to handle, slice the cabbage quarters into strips. | 2. Finely dice the onion. Melt the butter in a large skillet and add the onion. Saute until the onion is soft and translucent. Add the cabbage strips and saute for a few minutes. Add the seasonings and meat stock. Cover and simmer for 20 minutes. | 3. Whisk the cream with the cornstarch. Add to the cabbage and cook for 2 - 3 minutes. Taste and adjust for seasonings if necessary and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
savoy cabbage	1			18.9	4.27	1.4	0.07
onion	1			28.0	6.537999999999999	0.77	0.07
butter	2	tablespoons		171.0	7.857	5.343	14.4
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
cream	2/3	cup		528.0	10.64	5.808	55.488
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013

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