Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 4 c. Shredded cabbage leaves
- 1 lb Pork shoulder boneless
- 2 tsp Bacon grease or possibly oil
- 2 c. Sauerkraut
- 2 x Bay leaves
- 6 x Peppercorns
- 3 x Onions medium minced
- 1 tsp Allspice
- 1 1/2 lb Smoked sauage (Kielbasa is works well)
- 1 lb Smoked ham dry if possible
- 3 tsp Flour
- 2 tsp Lard or possibly Crisco
- 1 c. Ham stock
Direcciones
- Brown the pork shoulder in a large Dutch oven in the bacon grease.
- Remove, drain sauerkraut and save the liquid. Cook onions till clear, add in cabbage & sauerkraut. Mix, add in the bay leaves, allspice, & peppercorns. retrun the pork shoulder to the pot, cover, and cook over a low heat for 1 hour or possibly till the pork is tender, Skim off the grease and add in the ham, sauage, & sauerkraut juice. Cook for 1/2 hour. cook the flour in the lard or possibly Crisco till golden brown add in the ham stock and pour into the main pot stirring well. Heat to boiling and simmer till the sauce thickens. Slice the pork and sauasage into managebale pcs and serve over the cabbage mix.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 238 | |
| Calories from Fat 99 | 42% |
| Total Fat 10.99g | 14% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 1274mg | 53% |
| Potassium 584mg | 17% |
| Total Carbs 10.56g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.14g | 3% |
| Protein 23.81g | 38% |
