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Papri-Krout (Cabbage and Sausage Braise)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)402.8616
Energy (kCal)3737.3595
Carbohydrates (g)188.4204
Total fats (g)156.6347
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the tough outer leaves of the cabbage. Core and shred it and place in a large bowl. | 2. Mix the vinegar, salt, pepper and caraway together and pour the mixture over the cabbage. Leave to marinate for at least 3 hours, preferably overnight. | 3. Heat the butter and oil in a frying pan and fry the sausages, onions and paprika, until the onions are tender. Add the potato. | 4. Stir in the cabbage and just enough off the marinade to cover. Cover and cook for about 1 hour. | 5. Remove the pan from the heat, stir in the raw pepper (to add a little crunch) and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    savoy cabbage 1 - - - -
    cider vinegar 1 cup 50.19 2.2227 0.0 0.0
    salt 1 teaspoon - - - -
    black pepper 1 teaspoon crushed 5.773 1.4708 0.239 0.075
    caraway seed 1 teaspoon 6.992999999999999 1.0479 0.4152 0.3064
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    spicy sausage 4 3356.5875 154.2216 395.533 134.2635
    onion 1 sliced 64.0 14.944 1.76 0.16
    paprika 1 tablespoon mild 19.176 3.6713 0.9615 0.8765
    potato 1 diced - - - -
    green pepper 1 sliced 29.8 6.9136 1.2814 0.2533

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



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