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French Stuffed Cabbage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)237.7288
Energy (kCal)4119.7687
Carbohydrates (g)210.7487
Total fats (g)254.2315
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch cabbages 10-15 minutes, removing loose leaves as they fall off. Drain well. | 2. Blanch chard 2 minutes. Drain. Chop. | 3. Blanch salt pork 5 minutes. Drain. Chop. | 4. Heat butter in a skillet. | 5. Add salt pork and onion. Saute 5 minutes. Remove from heat. | 6. Add chard, tomatoes, rice, peas, garlic and sausage. | 7. Spread out cabbage leaves. Remove inner core. Fill with mix, evenly. | 8. Roll up and secure tightly with toothpicks. | 9. Tie all in a large cheesecloth. | 10. Cover. Chill 2 hours. | 11. Place in a large pot. Cover with chicken stock. Season heavily. | 12. Bring to a boil. Reduce. Cover. Simmer 3 1/2 hours. | 13. Remove from stock. Un-wrap. Place in dishes. | 14. Top with a litle stock. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 2 - - - -
    swiss chard 3/4 stemmed - - - -
    salt pork 3/4 159.0435 0.0 1.0738 17.1163
    butter 1/4 cup 342.0 15.714 10.686 28.8
    onion 1 chopped 60.0 14.01 1.65 0.15
    tomato 1 can chopped drained squeezed 62.068999999999996 13.7631 3.2384 0.5397
    rice 1 cup cooked 675.25 147.9075 13.1905 1.2209999999999999
    pea 1 1/2 cups thawed 61.74 11.0985 4.1160000000000005 0.294
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    bulk sausage 2 2750.7262 6.272 203.3925 206.0805
    chicken stock - - - -
    salt pepper ground - - - -

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



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