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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. Mix the seasonings in a small bowl and set aside. | 3. Peel and chop the onion, peel and grate the carrot, and chop the celery. | 4. Break up the meat and cook it in a skillet until browned through. If it is very lean, you may need to add a little oil. | 5. Add the onion, carrot and celery after it has cooked for a few minutes. | 6. When the meat is browned and the vegetables softened, add the spices and mix them in. | 7. Let cook just until the garlic is fragrant. | 8. Remove the meat mixture to a very large lasagne pan or shallow casserole. | 9. Mix in the chopped cabbage, sauerkraut, rice and tomatoes. | 10. Spread evenly in the pan. | 11. Add the water; it should come up to near the top of the mixture. | 12. Cover the pan with foil. | 13. Bake at 350°F for one hour; stirring once in the middle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	crushed	5.773	1.4708	0.239	0.075
hungarian paprika	1	teaspoon	sweet	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
fennel seed	1	teaspoon	crushed	6.9	1.0458	0.316	0.2974
turkey	1	lb	ground	648.2681	0.5893	98.1016	25.5681
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1		grated	29.52	6.8976	0.6696	0.1728
celery	3	stalks	chopped	30.72	5.7024	1.3248	0.3264
cabbage	4	cups	chopped	89.0	20.648000000000003	4.5568	0.35600000000000004
sauerkraut	2	cups	drained	53.96	12.1552	2.5844	0.3976
rice	2/3	cup		452.6333	94.0417	9.2993	3.9467
tomato	4	cups	crushed	165.6	36.72	8.64	1.44
water	2	cups		0.0	0.0	0.0	0.0

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