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Suggest a better descriptionSimmer the sauerkraut in the stock for 1 1/2 hours. Cook the onion in 1 oz. butter, add the flour, cook for 1 minute. Chop the sauerkraut and add the onion mixture to it. Cut the meat into small pieces. Put the meat and the sauerkraut mixture into a casserole, add the wine, season with salt and paprika, mix well. Cook in a slow oven with the lid on for 1 hour. from ENCYCLOPEDIA OF WORLD COOKERY by ELIZABETH CAMPBELL typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #2 by "Rfm"
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 6 servings | ||
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Calories: 127 | ||
Calories from Fat: 71 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 528.1mg | 18 % | |
Potassium 219.3mg | 6 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 12.7g | ||
Protein 1.5g | 2 % | |
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: 127
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