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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones. | 2. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. | 3. Simmer for 1 - 2 hours, stirring frequently. | 4. If too thick, add a little water. | 5. Add the cabbage, cook another hour until tender. | 6. Add more salt and pepper if needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham hock	1 -2	lb		-	-	-	-
kidney bean	2	cans	drained rinsed	160.0	22.6207	23.1724	2.7586
potato	2		cubed	-	-	-	-
carrot	3		diced	88.56	20.6928	2.0088	0.5184
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato sauce	1	can		-	-	-	-
linguica sausage	1	lb	cubed	403.4676	0.0	89.7602	2.2667
elbow macaroni	1	cup	uncooked	308.28	62.8992	11.0376	0.8736
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
head cabbage	1		cubed	403.4676	0.0	89.7602	2.2667

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