RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	61.9553
Energy (kCal)	1091.431
Carbohydrates (g)	31.3074
Total fats (g)	80.9199
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0144
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0551
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0118
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1983
Proline (g)	0.0746
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1670
Adjusted Protein (g)	0.0000
Cystine (g)	0.0264
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3607
Copper, Cu (mg)	0.1039
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5555
Total lipid (fat) (g)	80.9199
Vitamin K (phylloquinone) (g)	0.4400
Cholesterol (mg)	317.5150
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	21.5920
Folate, total (g)	21.5700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	26.5210
Energy (kcal)	1091.4310
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0060
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0264
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.7069
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0440
Vitamin C, total ascorbic acid (mg)	76.6788
Lutein + zeaxanthin (g)	34.8180
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0926
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	28.2860
Fatty acids, total saturated 16:0 (g)	0.0642
Carbohydrate, by difference (g)	31.3074
Vitamin D (IU)	0.0000
Fructose (g)	1.4190
Fluoride, F (g)	1.2100
Aspartic acid (g)	0.2397
Tyrosine (g)	0.0584
Potassium, K (mg)	251.1170
Fatty acids, total saturated 12:0 (g)	0.0007
Vitamin A, RAE (g)	1.2060
Serine (g)	0.0865
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0856
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0071
Histidine (g)	0.0523
Isoleucine (g)	0.0707
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3692
Water (g)	379.9099
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)	0.0000
Carotene, beta (g)	14.9020
Sodium, Na (mg)	5448.6539
Iron, Fe (mg)	6.9430
Energy (kJ)	4571.4559
Ash (g)	16.2005
Caffeine (mg)	0.0000
Glycine (g)	0.1161
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2235
Fatty acids, total polyunsaturated (g)	10.8066
Vitamin E (alpha-tocopherol) (mg)	0.1895
Sucrose (g)	1.0890
Vitamin B-6 (mg)	0.1561
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1120
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.3400
Starch (g)	0.0000
Pantothenic acid (mg)	0.1353
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0763
Folate, food (g)	21.5700
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	38.0038
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.3649
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	28.3465
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	71.4630
Fatty acids, total saturated 10:0 (g)	0.0007
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0843
Glutamic acid (g)	0.4961
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5360
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1091
Folate, DFE (g)	21.5700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.4160
Tryptophan (g)	0.0317
Threonine (g)	0.0738
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2290
Protein (g)	61.9553
Cryptoxanthin, beta (g)	1.0720
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4856
Betaine (mg)	0.1100
Phosphorus, P (mg)	69.9560
Tocopherol, gamma (mg)	0.0000

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. Shred the cabbage thinly to resemble saurkraut using a knife, madeleine or food processor. | 2. Cut onion in half lengthwise and slice into thin half moons. | 3. Put the shredded cabbage in a large bowl, add the shredded onion and entire contents of the 2 sauerkraut packages. (Do not drain or rinse the sauerkraut.). | 4. Sprinkle in the caraway seeds. | 5. Using your hands, mix well. It will seem to be too much cabbage for the amount of sauerkraut but do not be concerned. | 6. Place a 2" layer of sauerkraut mixture in the bottom of a large Dutch oven, stockpot or non-aluminum kettle. Layer the pork ribs on the sauerkraut mixture and cover with 1/3 of the remaining sauerkraut mix. | 7. Cut the keilbasa into 6 - 8 pieces and layer in pot. Cover with another 1/3 of the sauerkraut mixture. | 8. Add a layer of hotdogs, cut in half if desired, and top with remaining sauerkraut mixture. Pour any juices that remain in the bowl into the pot. | 9. Cover and simmer over a very low heat for 2 1/2 - 3 hours. At the end of the cooking time you should not be able to tell what started out as cabbage or onion from what was originally sauerkraut. | 10. Note: A pork roast can substituted for the boneless ribs, kielbasa and hotdogs. If using a roast brown it in a separate skillet and double the thickness of the base layer of the sauerkraut mixture. | 11. Serve with mashed potatoes and good rye bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sauerkraut	2	packages		-	-	-	-
green cabbage	1/2			-	-	-	-
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775
onion	1			44.0	10.274000000000001	1.21	0.11
pork rib	6	boneless	cut	-	-	-	-
hot dog	8			-	-	-	-
kielbasa	1			1025.12	17.6901	59.4207	79.8324

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

Cooking in progress....

Real German Sauerkraut and Variety Meats