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German Spareribs and Sauerkraut

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.3403
Energy (kCal)692.6743
Carbohydrates (g)108.136
Total fats (g)25.2879
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered. | 2. Remove to a platter temporarily as you fry each batch. | 3. Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic. | 4. Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated. | 5. Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan. | 6. Add onions, garlic, and apples and stir again. | 7. Place spareribs on top and cover pan. | 8. Cook for about an hour on low, stirring occasionally. | 9. Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly. | 10. Boil potatoes in salted water until just barely fork-tender. | 11. Serve the sauce over the potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork sparerib 3 -4 lb cut 0.0 0.0 0.0 0.0
    onion 1 sliced 60.0 14.01 1.65 0.15
    garlic 5 cloves sliced 22.35 4.959 0.9540000000000001 0.075
    granny smith apple 2 chopped 238.96 56.0732 1.8128 0.7828
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    sauerkraut 1 can drained rinsed 40.4498 9.1118 1.9373 0.2981
    salt pepper - - - -
    red potato 12 - - - -

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



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