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Ingredientes
- 4 lb Sauerkraut
- 1 lb Beef cubes
- 1 lb Smoked butt
- 1 lb Spareribs
- 1/4 lb Bacon
- 1 can Tomatoes (large)
- 2 c. Water
- 4 lb Cabbage head
- 1 lb Loin pork chops
- 1 lb Smoked kielbasa
- 1/2 c. Onions (minced)
- 1 ounce Mushrooms (dry)
- 2 Tbsp. Flour
Direcciones
- Brown the beef, pork and spareribs in a large heavey pot. Put the browned meats and the smoked butt with 1 c. of water into a separate, covered pan and simmer till tender, the pork chops about 1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hrs and spareribs 2 hrs. Pour off all the fat from the first pot and put in the sauerkraut and one c. of water. Chop the cabbage fine and add in to sauerkraut. Cover and cook till cabbage is tender, about 30 min. Remove lid and keep pot on a very low simmer. In a third pan, fry bacon till crisp, then crumble into sauerkraut mix. Remove most of the bacon fat and fry onions and flour till they just brown. Mix into sauerkraut mix. Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into small pcs. Add in to sauerkraut mix. Skim the fat off the meat juices and add in to sauerkraut mix. Take off skin from kielbasa and cut into slices. Add in to sauerkraut mix with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 min and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 490g | |
| Recipe makes 12 servings | |
| Calories 445 | |
| Calories from Fat 268 | 60% |
| Total Fat 29.71g | 37% |
| Saturated Fat 10.22g | 41% |
| Trans Fat 0.15g | |
| Cholesterol 105mg | 35% |
| Sodium 1436mg | 60% |
| Potassium 946mg | 27% |
| Total Carbs 15.81g | 4% |
| Dietary Fiber 7.7g | 26% |
| Sugars 7.23g | 5% |
| Protein 29.17g | 47% |
