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Roasted Potatoes, Leeks and Cabbage

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)140.2932
Energy (kCal)1043.2062
Carbohydrates (g)29.9014
Total fats (g)38.3638
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges. | 2. In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan. | 3. Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green cabbage 1 head 605.2014 0.0 134.6403 3.4
    baby red potato 1 1/2 1/2 605.2014 0.0 134.6403 3.4
    leek 2 cups sliced 108.58 25.186999999999998 2.67 0.534
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    butter 1 tablespoon melted 85.5 3.9285 2.6715 7.2
    caraway seed 3/4 teaspoon 5.2448 0.7859 0.3114 0.2298
    salt 1/2 teaspoon - - - -
    pepper ground - - - -
    parsley chopped - - - -

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



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