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German Sauerkraut

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.8198
Energy (kCal)414.416
Carbohydrates (g)49.1499
Total fats (g)17.3557
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all of the ingredients in a heavy kettle. Cover and simmer | 2. gently for 1 1/2 to 2 hours. | 3. NOTE: | 4. Fresh sauerkraut should be bought in a glass jar or in plastic in the deli section of the market. Canned sauerkraut tastes like the can. | 5. If cholesterol is a problem - leave the bacon out. | 6. If diabetic - you can also leave the potatoes out since that would | 7. add a starch to the dish. It's good without the bacon and the potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bacon 5 slices thick-sliced 180.8 1.5119999999999998 12.752 13.544
    yellow onion 2 peeled sliced - - - -
    sauerkraut 3 quarts drained rinsed - - - -
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    white wine 1 cup - - - -
    bay leaf 1 - - - -
    caraway seed 12 teaspoons 83.916 12.5748 4.982 3.6767
    black pepper ground - - - -
    potato 1 cup peeled grated 115.5 26.235 3.075 0.135

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



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