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Curtido De Repollo - El Salvadorean Cabbage Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.278
Energy (kCal)211.574
Carbohydrates (g)29.994
Total fats (g)10.2984
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion. | 2. Combine all ingredients in a large mixing bowl. | 3. Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid. | 4. Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours. | 5. Serve with pupusas, or as a topping for fish, quesadillas, or other dishes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green cabbage 1 head - - - -
    apple cider vinegar 1 cup distilled - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    onion 1 44.0 10.274000000000001 1.21 0.11
    carrot 2 59.04 13.7952 1.3392 0.3456
    salt 1 teaspoon - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    oregano 1 1/2 1/2 3.975 1.0338 0.135 0.0642
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0

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



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