Try this Polish Sauerkraut - {kapusta} recipe, or contribute your own.
Suggest a better description* Note: Buy fresh sauerkraut if you can get it or at least buy it in plastic bags or bottled. Soak the dried mushrooms in the 1/2 cup warm water for at least 1/2 hour. Drain the mushrooms, reserving the the soaking water. Pour the water through a fine strainer and set aside. Coarsely chop mushrooms and saute in butter. Add onion and tomato and saute until onion is clear. Add sauerkraut, wine, beef stock, reserved mushroom water and pepper and bring to a simmer. Sprinkle flour over top of sauerkraut and then stir in well. Simmer, covered, stirring occasionally, for 30 minutes. You may need to add a pinch of sugar. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-30-1995 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-02-1995 Recipe by: Jeff Smith
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 servings | ||
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Calories: 104 | ||
Calories from Fat: 78 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 112.3mg | 4 % | |
Potassium 50.1mg | 1 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.5g | ||
Protein 0.7g | 1 % | |
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: 104
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