Nachynka Z Kapusty
Yield
10 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sauerkraut
|
|
| 3 | cups |
cabbage
shredded |
|
| 3 | medium |
onions
|
|
| ½ | cup |
vegetable oil
|
|
| ¼ | pound |
butter
|
|
| 2 | teaspoons |
black pepper
freshly ground |
|
| 1 | each |
bouillon cubes
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sauerkraut
|
|
| 7.1E+2 | ml |
cabbage
shredded |
|
| 3 | medium |
onions
|
|
| 118 | ml |
vegetable oil
|
|
| 113.4 | g |
butter
|
|
| 1E+1 | ml |
black pepper
freshly ground |
|
| 1 | each |
bouillon cubes
|
* |
Directions
Pour off the sauerkraut juice, reserving the juice, chop it up and set aside.
Sauté the onions in the oil or butter until golden. Add the drained, chopped sauerkaraut, cabbage, bouillon cube, and sauerkraut juice.
Cook over low heat, uncovered, until the liquid evaporates, stirring often.
Add the pepper, stir and cool. Chop once or twice in the processor or run through a meat grinder.
