RecipeDB

Cooking in progress....

Tsukemono- Japanese Cabbage Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5995
Energy (kCal)226.788
Carbohydrates (g)56.305
Total fats (g)0.0927
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl. | 2. Boil remaining ingredients in a small pot. | 3. Remove the pot from heat and pour over cabbage. | 4. Mix (using tongs) cabbage and vinegar mixture for about 2 minutes. | 5. Drain vinegar mixture from cabbage, and return vinegar to heat. | 6. Repeat steps 3 and 4. | 7. Drain vinegar from cabbage and discard. | 8. Place cabbage into refrigerator until cool. | 9. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green cabbage 1/2 - - - -
    napa cabbage 1/2 6.54 1.2154 0.5995 0.0927
    rice vinegar 1/4 cup - - - -
    sugar 4 tablespoons 220.248 55.0896 0.0 0.0
    salt 3 tablespoons - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition