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German Cabbage Casserole - Kohl Und Hackfleisch

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.4128
Energy (kCal)754.97
Carbohydrates (g)122.8083
Total fats (g)24.2395
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown meat, onion and garlic until meat is no longer pink and onion has turned clear. | 2. Drain grease from pan and discard. | 3. Add cabbage and cover. | 4. Cook until cabbage is clear. | 5. Add cheese and sour cream mixing well. | 6. Pour all into greased casserole and top with bread crumbs. | 7. Bake at 375 for 40 minutes. | 8. *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it. This freezes excellently and if anything tastes even better after! I reheated it by melting a little butter in a skillet and then crumbling the partially thawed casserole into it, cooking and stirring until it was heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bulgur 1 cup ground 478.8 106.21799999999999 17.206 1.8619999999999999
    onion 1 44.0 10.274000000000001 1.21 0.11
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    cheddar cheese 2 cups shredded - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    cabbage 1 chopped - - - -
    breadcrumb 1/2 cup unseasoned - - - -
    salt pepper - - - -

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



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