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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Dutch Vegetables 1 Servings

INGREDIENTS

2 T Bacon grease or lard
2 Finely chopped onions
1 t Paprika
1 1/2 lb Pork from shoulder cut into
Pieces
1 27 oz drained sauerkraut
1 Head of cabbage thinly
Sliced
Salt
1 c Very thick sour cream

INSTRUCTIONS

Melt fat in Dutch oven. Add onions & saute until they start to brown,
about 10 minutes. Add paprika & pork. Brown meat, 5-10 minutes. Add
sauerkraut, cabbage, salt & enough water to cover mixture. Cover pot.
Cook over low heat for 2 minutes. Place sour cream in small bowl. Add
a little hot broth & stir to warm.  Pour cream mixture into cabbage
mixture. Remove from heat.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 1804
Calories From Fat: 1161
Total Fat: 130g
Cholesterol: 541.4mg
Sodium: 900.1mg
Potassium: 2861.7mg
Carbohydrates: 28.4g
Fiber: 4.5g
Sugar: 17.6g
Protein: 126g


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