Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Venison | 100g cooked | 158 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bacon | 1 slice cooked (8g) | 43 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2.5 kg fresh cabbage
- 2 kg fermented cabbage ( sauerkraut )
- 500 g pork or venison
- 250 g sausage
- 250 g bacon
- Fresh or dried mushrooms
- Whole black pepper
- Salt
- Bay leaf
Directions
Chop the cabbage, add pepper and salt, a part of the mushrooms and bay leaf, and cook until soft (about 2–3 hours).
Chop the bacon and let it melt in a frying pan .
Fry the chopped meat and sausage in the bacon grease.
If necessary, drain excess water from the stewed cabbage and add the fried meat, bacon, and sausage along with the grease out of the pan. Stew everything as long as possible—the longer, the better (sometimes it is done for 3 hours a day in 3 following days, or even longer).
When ready, the dish should be a thick mash that does not "leak" water on the plate; it should be mildly sour and have a strong flavour of smoked bacon.