RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.2533
Energy (kCal)	104.46
Carbohydrates (g)	4.7462
Total fats (g)	2.8154
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0330
Fatty acids, total polyunsaturated 17:1 (g)	0.0208
Fatty acids, total trans-monoenoic (g)	0.0960
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0275
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1101
Riboflavin (mg)	0.1795
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0089
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)	0.3199
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0798
Proline (g)	0.2751
Fatty acids, total polyunsaturated 18:1 t (g)	0.0863
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2158
Adjusted Protein (g)	0.0000
Cystine (g)	0.0119
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	11.5668
Copper, Cu (mg)	0.1074
Maltose (g)	0.0000
Zinc, Zn (mg)	2.5698
Total lipid (fat) (g)	2.8154
Vitamin K (phylloquinone) (g)	49.3504
Cholesterol (mg)	37.9440
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0126
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	59.7200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0082
Vitamin A, IU (IU)	708.1840
Energy (kcal)	104.4600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0923
Fatty acids, total saturated 14:1 (g)	0.0193
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0140
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0052
Sugars, total (g)	1.8048
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	21.7000
Lutein + zeaxanthin (g)	53.9000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0595
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)	34.4800
Fatty acids, total saturated 16:0 (g)	0.5649
Carbohydrate, by difference (g)	4.7462
Vitamin D (IU)	0.7440
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1379
Tyrosine (g)	0.0238
Potassium, K (mg)	642.3680
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	37.2320
Serine (g)	0.0812
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0448
Fatty acids, total trans-polyenoic 22:4 (g)	0.0022
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0015
Fatty acids, total saturated 14:0 (g)	0.0632
Histidine (g)	0.0287
Isoleucine (g)	0.0707
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0149
Niacin (mg)	4.3623
Water (g)	118.5477
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)	0.0015
Carotene, beta (g)	420.0000
Sodium, Na (mg)	654.2320
Iron, Fe (mg)	1.8052
Energy (kJ)	437.7080
Ash (g)	3.0375
Caffeine (mg)	0.0000
Glycine (g)	0.0308
Fatty acids, total trans-polyenoic (g)	0.0141
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0007
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1471
Fatty acids, total polyunsaturated (g)	0.2352
Vitamin E (alpha-tocopherol) (mg)	0.4836
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4752
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0658
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0082
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5520
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)	0.0104
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0810
Folate, food (g)	59.7200
Fatty acids, total saturated 20:1 (g)	0.0082
Fatty acids, total monounsaturated (g)	1.1365
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1042
Fatty acids, total polyunsaturated 16:1 t (g)	0.0097
Fatty acids, total polyunsaturated 17:0 (g)	0.0268
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0945
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	41.2716
Fatty acids, total polyunsaturated 16:1 c (g)	0.0826
Fatty acids, total saturated (g)	0.9897
Vitamin B-12 (g)	1.5178
Calcium, Ca (mg)	28.2200
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0490
Glutamic acid (g)	0.3115
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	2.2320
Leucine (g)	0.0721
Folate, DFE (g)	59.7200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0141
Fiber, total dietary (g)	2.1700
Tryptophan (g)	0.0140
Threonine (g)	0.0483
Fatty acids, total polyunsaturated 18:1 c (g)	0.9054
Manganese, Mn (mg)	0.1372
Protein (g)	15.2533
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.9967
Betaine (mg)	0.3500
Phosphorus, P (mg)	209.4480
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Remove 12 largest leaves from cabbage. Reserve remainder for another use. Blanch in a large pot, 3-4 minutes until barely softened. Cut away any thick veins from stem end with a sharp knife. Place 8 largest leaves on counter. Use extra leaves to patch any spaces or tears. Spread with mashed potatoes, leaving 1/8 inch at edge. Place a slice of corned beef on potatoes. | 2. Tuck in sides and roll up from stem end. Place seam-side down in a skillet sprayed with no-stick spray. Skillet should be large enough to hold rolls snugly in one layer. Secure with toothpicks . | 3. Whisk 3/4 cup mustard with stout until smooth. Drizzle around cabbage rolls. Cover skillet and heat 2 minutes on medium-high heat, reduce heat to low and cook until piping hot, spooning sauce over rolls once or twice. Serve hot with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
savoy cabbage	1			18.9	4.27	1.4	0.07
potato traditional	1	package	Mashed	-	-	-	-
deli beef	8	slices	corned	85.56	0.4762	13.8533	2.7454
horseradish mustard	3/4	cup	jarred	-	-	-	-
stout beer	1	bottle		-	-	-	-

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

Cooking in progress....

Corned Beef and Cabbage Potato Skillet#5FIX