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Braised Sauerkraut - Pressure Cooker

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.7792
Energy (kCal)780.1654
Carbohydrates (g)92.7758
Total fats (g)39.5139
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set the pressure cooker over medium heat. | 2. Add butter and bacon. Cook bacon for 2-3 minutes. | 3. Add caraway seeds and onions. Cook until onions have softened, do not brown them. | 4. Add drained sauerkraut. Stir to coat with the fat. Cook for 2-3 minutes. | 5. Add white wine. | 6. Put on lid, bring up to high pressure, then adjust to just maintain high pressure. Cook for 15 minutes. | 7. Remove from heat. Let stand until cooker has depressurized naturally. | 8. Serve immediately or let cool down, refrigerate and reheat before serving. Steffen says it is even better reheated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sauerkraut 4 lbs canned drained 344.7306 77.6551 16.5108 2.5401
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    bacon 2 ounces diced 236.4348 0.7257 7.1554 22.5038
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    white wine 2 cups - - - -

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



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