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Cabbage Braised in Pineau Des Charentes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.7552
Energy (kCal)1204.667
Carbohydrates (g)212.6316
Total fats (g)33.3078
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the buckwheat in vegetable stock. | 2. Cut the top off the cabbage. Hollow it out using a spoon or a knife. Chop. | 3. Heat oil in large pan. Saute onion & cabbage until just softened. Combine with cooked buckwheat. | 4. Fill it with the cooked buckwheat/cabbage mixture, cayenne, chili, cinnamon, salt and pepper. Replace the top and tie the cabbage up with string. There may be extra filling. | 5. Pour the sweet wine in a pan, add the cabbage and put the lid on. Leave to simmer for 1 hour. Make sure that it does not boil dry. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    buckwheat groat 1 1/2 1/2 851.16 184.377 28.8558 6.6666
    vegetable stock 3 cups 33.15 6.1659 1.5912 0.4641
    cabbage 1 22.25 5.162000000000001 1.1392 0.08900000000000001
    onion 1 chopped 64.0 14.944 1.76 0.16
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    red chili pepper 1 chopped 1.25 0.2753 0.0584 0.0138
    cayenne 1 teaspoon 5.724 1.0193 0.2162 0.3109
    clove 1/2 teaspoon 2.877 0.6881 0.0627 0.1365
    cinnamon 1 teaspoon - - - -
    pineau de charentes 1 1/2 1/2 - - - -
    salt - - - -
    pepper - - - -

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



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