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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown pork in the hot bacon drippings. | 2. Place in a kettle and add sauerkraut, sausage, water and boullion cube. | 3. Cover and simmer until the pork is tender (1 to 1 1/2 hours). | 4. In the meantime, add the cabbage to a pot of boiling water, reduce heat, simmer 20 minutes and drain. | 5. Saute the bacon and onion until golden, add the flour mixed with water and stir until smooth. | 6. Stir into the pork- sauerkraut mixture and add the tomato paste, cabbage, mushrooms, salt and pepper. | 7. Simmer for 10 minutes, add wine and serve with steamed potatoes or crusty rye bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon dripping	1	tablespoon		-	-	-	-
pork	1		cubed	1705.536	0.0	63.0958	159.0775
sauerkraut	1		rinsed drained	40.4498	9.1118	1.9373	0.2981
polish sausage	1	cup	diced	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
bouillon cube	1	bouillon		-	-	-	-
cabbage	1		sliced	22.25	5.162000000000001	1.1392	0.08900000000000001
bacon	3/4	cup	diced	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
water	2	tablespoons		0.0	0.0	0.0	0.0
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
mushroom	1/2		sliced	-	-	-	-
salt pepper				-	-	-	-
red table wine	1/2	cup		-	-	-	-

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