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Brown Cabbage Soup - Brunkålssuppe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.8252
Energy (kCal)419.312
Carbohydrates (g)34.6484
Total fats (g)28.889
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the cabbage finely and fry brown in the butter and sugar, which must be done very slowly, so as not to burn it. For this process nearly an hour is needed. | 2. Once the cabbage has become a nice brown color, the warm stock is poured over, the salt and peppercorns are added and, if the color is not quite brown enough, a few drops of browning may be added. | 3. Cover the saucepan with a lid. The soup requires a further 2 hours of simmering before it is ready. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1 22.25 5.162000000000001 1.1392 0.08900000000000001
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    beef stock 2 quarts - - - -
    salt - - - -
    peppercorn - - - -

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



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