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Pickled Red Cabbage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.52
Energy (kCal)242925.0
Carbohydrates (g)40448.434
Total fats (g)9080.4
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove and discard wilted outer leave. | 2. Rinse and remove core. | 3. Shred cabbage in large pot. | 4. Melt margarine over medium heat. | 5. Gradually add cabbage and saute. | 6. Add vinegar, sugar and red currant jelly. | 7. Reduce heat to simmer. | 8. Cover and cook 3-4 hours, stirring occasionally. | 9. Taste cabbage halfway through cooking, adding more vinegar or sugar if desired. | 10. Can be kept in fridge 1 month or frozen. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red cabbage 1 - - - -
    vinegar 200 625.8 27.714000000000002 0.0 0.0
    sugar 200 161196.0 40319.2 0.0 0.0
    margarine 50 81103.2 101.52 101.52 9080.4
    red currant jelly 125 canned substitued - - - -

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



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