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Chinese Pickled Cabbage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)182.2364
Energy (kCal)1125.0442
Carbohydrates (g)19.3545
Total fats (g)30.1826
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Discard tough outer leaves and core of cabbage. Cut into 1 inch cubes. | 2. Combine brown sugar, soy sauce, vinegar and salt. | 3. Heat 2 Tblsp. oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl. | 4. Heat remaining 1 Tblsp. oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss. | 5. Transfer to tightly covered container and refrigerate overnight. | 6. Variations: For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar. | 7. In step 2, add 1/2 teaspoons hot pepper flakes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white cabbage 2 lbs round 806.9352 0.0 179.5204 4.5333
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    salt 1 teaspoon - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    oil 1 tablespoon 224.25599999999997 0.0 0.0717 25.4669

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



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