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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

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| 1. Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside. | 2. Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely. | 3. In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter. | 4. Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	1 1/2	pounds		1231.5047	249.2947	40.211	8.0286
garlic powder				-	-	-	-
salt pepper	to taste			-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
head cabbage	1		cut	-	-	-	-
egg noodle	1	pound		1751.0439999999999	324.9919	64.5697	20.2464
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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