It is obvious Hungarian and Austrian influence in this meal. Anyway, this is how we do it in Croatia.
Slice the cabbage into 1 cm wide stripes. Melt sugar on lard until brown (caramel). Add wine, cabbage, caraway seeds, salt, and pepper. Cover and cook gently until sugar melts (when you add wine sugar will become hard – do not worry – it will melt). Add water to prevent burning. At first you will think your pot is too small, but eventually the cabbage will get smaller. Cook about 45 minutes or until cabbage is soft. Eat with pork chops, sausages or BBQ.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 4 | ||
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Calories: 163 | ||
Calories from Fat: 34 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 3mg | 1 % | |
Sodium 70.6mg | 2 % | |
Potassium 667.5mg | 18 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 18.2g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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