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Skillet Cabbage And Wurst Recipe
|Knockwurst||6 Ounce (Around 2 Pieces)|
|Vegetable oil||2 Teaspoon|
|Sliced onions||1 Cup (16 tbs)|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Shredded cabbage||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Instant chicken broth and seasoning mix||1⁄2 Teaspoon|
|Fresh bay leaf||1⁄2|
|Cooked long grain rice||1 Cup (16 tbs) (Hot)|
Serving size: Complete recipe
Calories 942 Calories from Fat 529
% Daily Value*
Total Fat 59 g90.8%
Saturated Fat 19.1 g95.5%
Trans Fat 0 g
Cholesterol 102.1 mg
Sodium 2156.1 mg89.8%
Total Carbohydrates 68 g22.7%
Dietary Fiber 9.1 g36.4%
Sugars 11.5 g
Protein 26 g52.8%
Vitamin A 254.6% Vitamin C 68.3%
Calcium 11.9% Iron 13.5%
*Based on a 2000 Calorie diet
In same skillet heat oil over medium heat; add onions, carrot, and garlic and saute, stirring occasionally, until carrot slices are tender.
Add cabbage and continue sauteing until cabbage begins to wilt, about 5 minutes.
Reduce heat and stir in remaining ingredients except rice and knockwurst; cover and cook, stirring occasionally, for about 15 minutes.
Add knockwurst and cook until thoroughly heated; remove bay leaf and clove.
To serve, arrange hot rice on serving platter; spoon vegetable mixture over rice and top with knockwurst.