RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.3418
Energy (kCal)	906.975
Carbohydrates (g)	214.149
Total fats (g)	8.1776
Fatty acids, total saturated 20:0 (g)	0.0111
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1449
Fatty acids, total polyunsaturated 17:1 (g)	0.0144
Fatty acids, total trans-monoenoic (g)	0.0137
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0180
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0186
Riboflavin (mg)	0.5426
Tocopherol, beta (mg)	0.1414
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0031
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)	0.5972
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.2246
Proline (g)	0.1435
Fatty acids, total polyunsaturated 18:1 t (g)	0.0127
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	16.4829
Adjusted Protein (g)	0.0000
Cystine (g)	0.0359
Tocotrienol, beta (mg)	0.0028
Selenium, Se (g)	4.8052
Copper, Cu (mg)	0.7682
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2230
Total lipid (fat) (g)	8.1776
Vitamin K (phylloquinone) (g)	61.4920
Cholesterol (mg)	9.2400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0328
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.3640
Folate, total (g)	44.8120
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0053
Vitamin A, IU (IU)	1676.6440
Energy (kcal)	906.9750
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1532
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0671
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	158.1119
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0042
Vitamin C, total ascorbic acid (mg)	81.4410
Lutein + zeaxanthin (g)	491.1350
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1534
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	108.4160
Fatty acids, total saturated 16:0 (g)	1.4860
Carbohydrate, by difference (g)	214.1490
Vitamin D (IU)	2.2400
Fructose (g)	32.5142
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3469
Tyrosine (g)	0.0994
Potassium, K (mg)	2105.2050
Fatty acids, total saturated 12:0 (g)	0.0094
Vitamin A, RAE (g)	85.8500
Serine (g)	0.1526
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1215
Fatty acids, total trans-polyenoic 22:4 (g)	0.0062
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0003
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.5799
Histidine (g)	0.1038
Isoleucine (g)	0.1291
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0067
Niacin (mg)	3.3644
Water (g)	548.9370
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)	0.0344
Carotene, beta (g)	975.3060
Sodium, Na (mg)	153.5970
Iron, Fe (mg)	4.6178
Energy (kJ)	3802.4220
Ash (g)	5.0815
Caffeine (mg)	0.0000
Glycine (g)	0.1252
Fatty acids, total trans-polyenoic (g)	0.0049
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	1.0227
Fatty acids, total polyunsaturated (g)	1.2409
Vitamin E (alpha-tocopherol) (mg)	1.2546
Sucrose (g)	11.3722
Vitamin B-6 (mg)	1.0650
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0560
Vitamin D3 (cholecalciferol) (g)	0.0560
Lysine (g)	0.2226
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0098
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	26.7000
Starch (g)	0.2360
Pantothenic acid (mg)	0.7456
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)	0.0025
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2062
Folate, food (g)	44.8120
Fatty acids, total saturated 20:1 (g)	0.0462
Fatty acids, total monounsaturated (g)	2.5596
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7864
Fatty acids, total polyunsaturated 16:1 t (g)	0.0008
Fatty acids, total polyunsaturated 17:0 (g)	0.0154
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0062
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	64.0771
Fatty acids, total polyunsaturated 16:1 c (g)	0.1215
Fatty acids, total saturated (g)	2.7093
Vitamin B-12 (g)	0.0700
Calcium, Ca (mg)	185.3130
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0070
Alanine (g)	0.1653
Glutamic acid (g)	0.7091
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0045
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1.5400
Leucine (g)	0.2069
Folate, DFE (g)	30.6520
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0049
Fiber, total dietary (g)	19.7731
Tryptophan (g)	0.0370
Threonine (g)	0.1298
Fatty acids, total polyunsaturated 18:1 c (g)	2.2438
Manganese, Mn (mg)	1.0442
Protein (g)	10.3418
Cryptoxanthin, beta (g)	53.3720
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3390
Betaine (mg)	0.6515
Phosphorus, P (mg)	316.0060
Tocopherol, gamma (mg)	0.1027

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cook the bacon strips to the desired crispness in a large heavy, ovenproof pan with a tight fitting cover. Remove the bacon, drain on paper towels, slice into 1/2" pieces and reserve. Bacon should not be overly crisp. | 2. Drain excess grease, but leave enough in the pan to coat the cabbage. Deglaze the pan with the apple cider. Add the vinegar and dark brown sugar. Mix well until the sugar is completely dissolved. Boil briefly to reduce slightly. Add the raisins, apples, bacon and cabbage. Stir well to blend and coat the cabbage with the pan juices. Bring to a boil on top of the stove, uncovered, over medium-high heat. | 3. When the mixture comes to a boil, cover the pan and put it into a preheated 400 degree oven. Bake for one hour. Remove from oven, stir well and check the liquid level in the pan. If all liquid is evaporated, add 1/2 cup of apple cider to re-moisten the mixture. Replace cover and bake for an additional 30 minutes. | 4. Remove pan from the oven. Stir well and let rest 5 minutes before serving. | 5. This dish is perfect with German-style sausage and German potato salad. A great touch is to serve Oktoberfest-style beer with the meal. Makes you want to link arms and sing like they do in the beer halls in Germany! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red cabbage	1 1/2		cored shredded	41.385	9.839	1.909	0.2136
nutmeg	1	teaspoon	grated	11.55	1.0844	0.1285	0.7988
apple cider vinegar	3	tablespoons		-	-	-	-
dark brown sugar	3	tablespoons		-	-	-	-
raisin	1	cup		498.3	131.208	5.5935	0.759
fuji apple	2		cored peeled diced	297.36	71.8384	0.9440000000000001	0.8496
bacon	1/2			58.38	0.1792	1.7668	5.5566
apple cider	2/3	cup		-	-	-	-

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

Cooking in progress....

Sweet and Sour Red Cabbage