RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	49.0755
Energy (kCal)	587.6591
Carbohydrates (g)	28.2175
Total fats (g)	33.4436
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2574
Fatty acids, total polyunsaturated 17:1 (g)	0.1043
Fatty acids, total trans-monoenoic (g)	0.0249
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0771
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0408
Riboflavin (mg)	0.4362
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.4716
Tocopherol, delta (mg)	0.0680
Arginine (g)	4.7950
Proline (g)	1.9188
Fatty acids, total polyunsaturated 18:1 t (g)	0.0181
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5910
Adjusted Protein (g)	0.0000
Cystine (g)	0.5899
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	72.1649
Copper, Cu (mg)	1.6010
Maltose (g)	0.0000
Zinc, Zn (mg)	5.7338
Total lipid (fat) (g)	33.4436
Vitamin K (phylloquinone) (g)	4.0445
Cholesterol (mg)	286.8606
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0136
Menaquinone-4 (g)	0.6800
Phytosterols (mg)	12.7340
Folate, total (g)	114.3847
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0136
Vitamin A, IU (IU)	521.0297
Energy (kcal)	587.6591
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2106
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2692
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1541
Sugars, total (g)	1.8619
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0120
Vitamin C, total ascorbic acid (mg)	7.6984
Lutein + zeaxanthin (g)	11.4529
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1587
Vitamin B-12, added (g)	0.0000
Valine (g)	2.1458
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	132.4445
Fatty acids, total saturated 16:0 (g)	3.2437
Carbohydrate, by difference (g)	28.2175
Vitamin D (IU)	4.5333
Fructose (g)	0.3870
Fluoride, F (g)	0.3300
Aspartic acid (g)	4.4992
Tyrosine (g)	1.6260
Potassium, K (mg)	883.1524
Fatty acids, total saturated 12:0 (g)	0.0120
Vitamin A, RAE (g)	127.7904
Serine (g)	1.8631
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.9778
Fatty acids, total trans-polyenoic 22:4 (g)	0.0068
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0091
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1114
Histidine (g)	1.0293
Isoleucine (g)	1.9540
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	10.6878
Water (g)	340.9336
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0136
Carotene, beta (g)	40.0912
Sodium, Na (mg)	2114.2654
Iron, Fe (mg)	3.8148
Energy (kJ)	2458.5946
Ash (g)	10.2125
Caffeine (mg)	0.0000
Glycine (g)	2.5721
Fatty acids, total trans-polyenoic (g)	0.0136
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	12.9483
Fatty acids, total polyunsaturated (g)	13.6647
Vitamin E (alpha-tocopherol) (mg)	3.0457
Sucrose (g)	0.2970
Vitamin B-6 (mg)	0.6403
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.2267
Vitamin D3 (cholecalciferol) (g)	0.2267
Lysine (g)	3.3859
Beta-sitosterol (mg)	0.0200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0136
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.2670
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0159
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8827
Folate, food (g)	114.3847
Fatty acids, total saturated 20:1 (g)	0.0596
Fatty acids, total monounsaturated (g)	12.5076
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2017
Fatty acids, total polyunsaturated 16:1 t (g)	0.0068
Fatty acids, total polyunsaturated 17:0 (g)	0.0272
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	199.2603
Fatty acids, total polyunsaturated 16:1 c (g)	0.0363
Fatty acids, total saturated (g)	5.0848
Vitamin B-12 (g)	2.7680
Calcium, Ca (mg)	505.5455
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	2.4846
Glutamic acid (g)	7.9463
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3821
Vitamin E, added (mg)	0.0000
Retinol (g)	122.4003
Leucine (g)	3.5538
Folate, DFE (g)	114.3847
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0136
Fiber, total dietary (g)	7.7509
Tryptophan (g)	0.5951
Threonine (g)	1.7250
Fatty acids, total polyunsaturated 18:1 c (g)	0.2357
Manganese, Mn (mg)	1.4987
Protein (g)	49.0755
Cryptoxanthin, beta (g)	2.4617
Fatty acids, total saturated 18:1 undifferentiated (g)	12.1090
Betaine (mg)	0.0300
Phosphorus, P (mg)	1120.6882
Tocopherol, gamma (mg)	0.2720

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350ºF. | 2. Saute onion and garlic in the olive oil until softened. | 3. Add shrimp and cook until they just turn pink. | 4. Do not cook through. | 5. Remove from heat and add dill, cilantro, crushed red pepper flakes, pepper, salt, and orzo. | 6. Mix well and adjust seasoning. | 7. Place a blanched cabbage leaf on a work surface, concave-side up. | 8. Place 2 tb of the orzo mixture in the hollow of this leaf. | 9. Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling. | 10. Place the wrapped cabbage leaf seam-side down in a casserole. | 11. Wrap remaining leaves the same way. | 12. Pour the wine, lemon juice and stock over the top, cover and bake for an hour. | 13. Remove cabbage bundles to a warm serving platter. | 14. If a sauce is desired, reduce the liquid in the pan until slightly thickened. | 15. Swirl in the butter and serve over the cabbage rolls. | 16. Bon appetit! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3	tablespoons	chopped	12.0	2.802	0.33	0.03
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
extra virgin olive oil	2	tablespoons		-	-	-	-
shrimp	1/2		deveined cut	160.9337	2.0627	30.8494	2.2893
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
red pepper flake			crushed	-	-	-	-
salt				-	-	-	-
black pepper			coarse	-	-	-	-
orzo pasta	1 1/4	cups	cooked cooled	-	-	-	-
cabbage leaf	8		blanched	-	-	-	-
white wine	1/2	cup		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
chicken broth	1/2	cup	low sodium	39.06	0.945	5.5692	1.3104
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8

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

Cooking in progress....

Cabbage Stuffed With Orzo and Shrimp