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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | 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 small cabbage or ½ large (about 1½ lbs)
- ½ cup heavy cream
- salt
- freshly ground pepper
- ½ tsp caraway seeds
- ½ tsp paprika
- 4 thick slices cooked pork or leftover chops
- ½ cup grated Swiss cheese
Directions
Preheat oven to 350°F.
Shred cabbage, discarding the core.
Boil in several quarts of salted water for 5 minutes.
Bring the cream to a boil, then add the well-drained cabbage, salt and pepper to taste, caraway, and paprika, and cook briskly, stirring occasionally, for 5 minutes.
Distribute half the cabbage and cream over the bottom of a baking dish, place the pork on top, seasoning it well to taste and adding any drippings that may be left over from cooking; add the rest of the cabbage, and top with the cheese.
Bake for 40 minutes.
Category:Cathy's Recipes
Category:Cabbage Recipes
Category:Heavy cream Recipes
Category:Caraway seed Recipes
Category:Pork Recipes
Category:Swiss cheese Recipes