Photo: Cala
Estimated Nutrition (whole recipe, rough)
421
Calories
30g
Protein
26g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cabbage | 1 cup shredded (89g) | 22 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 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
- Butter for browning
- 1 yellow onion (optional), chopped
- 1 kg of sliced cabbage
- Pork stock
- Salt
- Ground white pepper
- 12 whole allspice kernels
Directions
1
Quarter the head of cabbage. Remove the inner stem.
2
Slice the cabbage across into 3 mm, or thinner, strips.
3
In a cast-iron pot, melt some butter and add the onions. Cook until softened.
4
Add the sliced cabbage, and cook until slightly browned.
5
Add stock, covering the cabbage. Season with salt, white pepper, and 12 whole allspice kernels.
6
Boil the soup gently for 30–45 minutes.
7
Serve with hard flatbread, butter, and cheese.
Recipe sourced from
wikibooks