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Cheese Crusted Cabbage Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.385
Energy (kCal)1651.97
Carbohydrates (g)132.1385
Total fats (g)82.999
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the first four ingredients in a large and heavy-bottomed pan. | 2. Add water, until it is 1 inch over the veggies, and the stock cubes. | 3. Cover and cook until the veggies are very tender. | 4. Season with salt and pepper. | 5. Remove from heat. | 6. Allow to cool down to room temperature. | 7. Process once it has cooled down. | 8. In the meantime, cut the bread into cubes. | 9. Heat oil in a pan. | 10. Fry the bread cubes (croutons) in the hot oil until golden. | 11. Drain on clean paper towels. | 12. Pour the soup into bowls. | 13. Top with croutons. | 14. Sprinkle cheese and Parmesan cheese. | 15. Place under a grill. | 16. Cook until the cheese is golden. | 17. Serve hot. | 18. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 washed peeled diced - - - -
    onion 4 peeled washed sliced 240.0 56.04 6.6 0.6
    leek 3 cleaned washed sliced 162.87 37.7805 4.005 0.8009999999999999
    green cabbage 1 washed sliced - - - -
    vegetable bouillon cube 2 - - - -
    bread 4 sliced - - - -
    cheese 2 cups 953.1 6.318 57.78 77.598
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    salt - - - -
    black pepper - - - -
    oil - - - -

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



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