Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sauerkraut | 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
- a hen,
- 3 coffee-cupfuls of grouts,
- 1 coffee-cupful of vegetable oil,
- half a head of pickIed cabbage /sauerkraut/(or fresh cabbage),
- 10 corns of pepper,
- 2 teaspoonfuls of red pepper,
- 1 teaspoonful of ground dry savoury
Directions
First prepare the filling - pour boiling water over the grouts and add half of the sauerkraut, thinly cut. Then add the oil and 2 coffee-cupfuls of warm water and stew the sauerkraut in a covered pot on a slow fire. Season it with the savoury, the pepper and the red pepper.
Stuff the poultry with this filling and sow it up with a scalded white thread. Lay the rest of the sauerkraut, also thinly cut, on the bottom of the pot you are going to cook in, and put the poultry on top.
Pour water and sauerkraut juice in equal proportions, to cover 2/3 of the poultry's height with the liquid. (If you have no sauerkraut juice available, pour only water.) Before putting the lid of the pot, cover it with white paper.
Stew on slow fire until the meat gets tender. Serve this dish with a salad of roasted or pickled peppers. You can also garnish it with pickled cucumbers or stewed carrots.
Category:Bulgarian Recipes
Category:Bulgarian Meat Dishes