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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop cabbage coarse. | 2. Drain saurkraut. | 3. Mix both in a cooking pot with the 4 cups of water in a cooking pot (make sure to be big enough, so the rest of the ingredients can be added to it), take it to boil and then reduce heat to low. | 4. Cut kielbasa in round strips about 1/4 inch thick. | 5. Cut bacon in coarse strips. | 6. Cut smoked ribs in pieces, about three ribs per piece. | 7. Chop onions and fry lightly in 1tsp of butter. | 8. Add all ingredients into pot and cook for about one and a half hour on low heat or until meat separates from rib bone. | 9. Stir from time to time so it won't burn or stick to bottom. | 10. Keep pot covered while cooking. | 11. Serve hot with bread. | 12. Can last in fridge for about 3 days, better if eaten next day. | 13. Can be frozen up to about a month. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1			22.25	5.162000000000001	1.1392	0.08900000000000001
sauerkraut	1			40.4498	9.1118	1.9373	0.2981
water	4	cups	mixed	2208.0	53.184	21.984	228.864
beef stock powder				-	-	-	-
pork	500	g	smoked	1880.0	0.0	69.55	175.35
kielbasa	500			512559.9877	8845.0617	29710.3356	39916.176
bacon	300			35028.0	107.52	1060.08	3333.96
onion	1			60.0	14.01	1.65	0.15
salt				-	-	-	-
pepper				-	-	-	-
allspice			cushed	-	-	-	-
bay leaf	2			-	-	-	-

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