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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. | 2. Wash well and boil for 5 minutes in salted water, drain and reserve. | 3. Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. | 4. Add the bay leaves, salt, pepper and pinch of nutmeg. | 5. Cut the meat into thick slices and place ontop of the bacon and onion mixture. | 6. Add the wine and beef stock, bring it to a boil and simmer for 1 hour. | 7. Now add a layer of cabbage leaves, cover tightly and simmer very gently for another hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	1 1/2	1/2		1054.62	0.0	140.9789	50.1455
cabbage	1		large	22.25	5.162000000000001	1.1392	0.08900000000000001
margarine	1	tablespoon		101.37899999999999	0.1269	0.1269	11.3505
bacon	8	ounces	cooked cubed	512.5588	4.2864	36.1513	38.3966
onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
bay leaf	3			-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
red wine	1	cup		-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892

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