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Pennsylvania Dutch Ham & Cabbage Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)450.7279
Energy (kCal)2078.6569
Carbohydrates (g)14.6866
Total fats (g)11.6683
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil ham shanks for 3 hours in large pot. | 2. Remove ham shanks and set aside to cool. | 3. Cut potatoes into quarters, with or without skin, and add to broth. | 4. Quarter the head of cabbage and wash. Add to pot and bring to boil. | 5. Clean the cooled ham shanks, removing the meat from the bone and add to the pot. | 6. Boil another 1/2 hour and let cool for 1/2 hour. | 7. Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork shank 5 smoked 2017.3379 0.0 448.801 11.3334
    head cabbage 1 2017.3379 0.0 448.801 11.3334
    white potato 6 -8 0.0 0.0 0.0 0.0
    onion 1 44.0 10.274000000000001 1.21 0.11
    black pepper 1 tablespoon 17.319000000000003 4.4126 0.7169 0.2249

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



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