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Braised Cabbage (Chou a l'Ardennaise)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2587
Energy (kCal)317.6925
Carbohydrates (g)5.9686
Total fats (g)27.089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Quarter and core the cabbage, cook for 3 minutes, (5 or 10 for red cabbage) in boiling salted water. | 2. Drain, pressing out all water, shred. | 3. Peel, core and dice the apples. | 4. Heat the oil in a large dutch oven, stir in the apples and cabbage. | 5. Season and stir in wine and berries. | 6. Bring to a boil, cover and simmer for 20 to 25 minutes, (or cook in a preheated oven 350 degrees, for 35 to 40 minutes.) Turn occasionally to prevent sticking, adding more liquid if necessary. | 7. When the cabbage seems almost ready, check the liquid,if it seems watery, remove lid to evaporate excess. | 8. For red cabbage, mash the jelly into the vinegar, stir into the cabbage and cook for an extra few minutes. | 9. (Red cabbage takes longer to cook than other types- a total or 45 to 50 minutes, 65 to 70 in the oven.) Check seasoning and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1 22.25 5.162000000000001 1.1392 0.08900000000000001
    salt pepper - - - -
    tart apple 3/4 - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    wine 1 1/4 1/4 56.7625 0.8066 0.1195 0.0
    juniper berry 2 teaspoons - - - -
    currant jelly 1 tablespoon - - - -
    vinegar 1 -2 teaspoon 0.0 0.0 0.0 0.0
    sugar - - - -

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



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