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Krautfleisch - Pork Casserole with Cabbage

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

15 min

Ready

25 min
Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 lb Pork cut into 1 inch pork
cut into 1/2 inch cubes
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2 ounces all-purpose flour
seasoned
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½ ounce caraway seeds
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3 ounces lard
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1 ounce paprika
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6 oz Shreaded cabbag cabbage
shredded
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2 ounces tomato purée (passata)
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1 cup water
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1 ounce vinegar
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4 ounces sour cream
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1 ounce onions
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Ingredients

Amount Measure Ingredient Features
pork
cut into 1/2 inch cubes
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57.8 ml/g all-purpose flour
seasoned
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14.5 ml/g caraway seeds
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86.7 ml/g lard
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28.9 ml/g paprika
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cabbage
shredded
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57.8 ml/g tomato purée (passata)
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237 ml water
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28.9 ml/g vinegar
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115.6 ml/g sour cream
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28.9 ml/g onions
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Directions

Toss the meat cubes in seasoned flour and caraway seeds.

Heat lard and sauté the meat with a lid on pan.

Shake from time to time and cook until brown for 10 minutes.

Then add ground paprika and sliced onions.

Toss a few minutes, add tomato purée and white cabbage or saurkraut, vinegar and cold water.

Season with a little salt. Simmmer gently for 1½ hours until the meat is tender.

Add sour cream or plian yoghurt at the last minute.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 19780% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 17mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 53% Vitamin C 9%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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