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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a dutch oven brown the meat, half at a time, in hot butter. Set meat aside. Add the onion; cook till the onion is tender but not brown. Drain off the fat. Return the meat to the dutch oven. Stir in the water, peppercorns, bay leaves, dill and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. | 2. Add the cabbage; cook uncovered, for 10 minutes. Cover and simmer 30 minutes more. Remove from the heat; discard the bay leaves and peppercorns. Serve with a dollop of sour cream, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1 1/2		boneless cut	1816.668	0.0	114.8515	146.8984
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		sliced separated	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
peppercorn	10			251.92	1.5633	0.536	27.4253
bay leaf	2			-	-	-	-
dill	1	tablespoon	snipped dillweed	0.2392	0.039	0.0192	0.0062
salt	1	teaspoon		-	-	-	-
cabbage	1		cut	22.25	5.162000000000001	1.1392	0.08900000000000001
cream			sour	-	-	-	-

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