Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Cured Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 savoy cabbage 1 kg [2 lb]
- 100 g [3 1/2 oz]diced pancetta (cured pork meat similar to unsmoked bacon)
- 0.1 l [3 1/2 fl oz] white wine vinegar
- 0.1 l [3 1/2 fl oz] meat stock
- 4 sausages
- 1 onion
- salt
- pepper
Directions
Wash and clean the savoy cabbage, discard the tough outer leaves and cut into very thin strips, then scorch it in boiling water for 5 minutes.
Prick the sausages with a toothpick, slice the onion and place in a pan, then add the pancetta and cook covered on a low heat for 5 minutes.
When the onion turns golden, add the cabbage, drizzle with vinegar and season with salt and pepper.
Cook on a low heat for about an hour, stirring frequently, and add the meat stock if need be.
Serve hot.