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Rotkohl (Red Cabbage)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.2058
Energy (kCal)669.7036
Carbohydrates (g)102.114
Total fats (g)29.268
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a Dutch oven and saute onions 3 minutes. | 2. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. | 3. Sprinkle with salt and sugar. | 4. Add chopped apple or applesauce and a piece of salt pork. | 5. Pour in red wine and hot beef broth. | 6. Cover and simmer for 45 to 60 minutes. | 7. Cabbage should be just tender, not soft. | 8. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. | 9. Correct seasonings and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    onion 2 Sliced 56.0 13.075999999999999 1.54 0.14
    red cabbage 2 lbs Shredded 281.2276 66.8596 12.9728 1.4515
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    salt - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    apple 1 cup 65.0 17.2625 0.325 0.2125
    red wine 1/2 cup - - - -
    beef broth 1/2 cup 8.4 0.048 1.368 0.264

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



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