Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place about 6 cabbage leaves on foil to make a cup shape. (It would help to put all these in a round cake tin). Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream. | 2. Wrap the foil around and bake in a moderate oven for about 1 to 1 and half hours. (This is normally baked in the 'umu). | 3. Serving suggestions: kumala (sweet potato) goes well with this dish. | 4. NOTE: This is similar to the "lu pulu". Here, cabbage is used instead of the taro leaves and then the procedure is the same for both. In fact, this dish can utilise any large leafy vegetable, hence spinach is an excellent substitute. Where fresh coconut cream is scarce and expensive, fresh thickened cream is a successful substitute mixed with coconut cream in a tin. Coconut cream now comes in powdered packages so you can mix to your preferred creaminess. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage leaf	8 -10			-	-	-	-
beef	1	lb	corned	530.4012	0.0	104.5842	12.1947
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
coconut cream				-	-	-	-

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