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French Cabbage Soup from Door County, WI

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.0978
Energy (kCal)1449.5359
Carbohydrates (g)146.4098
Total fats (g)80.5541
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly. | 2. Avoid browning. | 3. Set aside. | 4. Melt 2 tbsp butter in a stock pot, or Dutch oven. | 5. Add diced onions and carrots. | 6. Saute until tender. | 7. Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot. | 8. Stir and simmer for 20 minutes. | 9. Add white roux, thyme, salt and pepper to the pot. | 10. Stir until smooth. | 11. Simmer for 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    onion 1 cup diced 64.0 14.944 1.76 0.16
    carrot 1 cup diced 52.48 12.2624 1.1904 0.3072
    butter 2 tablespoons 513.0 23.570999999999998 16.029 43.2
    chicken broth 2 quarts - - - -
    sausage 1/4 smoked diced 392.3579 0.7371 16.1592 35.5277
    potato 1 cup raw peeled diced 115.5 26.235 3.075 0.135
    cabbage 1 chopped 22.25 5.162000000000001 1.1392 0.08900000000000001
    thyme 1 teaspoon chopped 0.8079999999999999 0.1956 0.0445 0.0134
    salt pepper - - - -

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



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