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Suggest a better descriptionCut ribs in serving pieces. Season. Brown in melted shortening in heavy kettle or skillet. Add water. Cover and cook slowly for 1 hour. Empty kraut into another heavy kettle. (Wash if very tart, drain, and add 3/4 cup water.) Add remaining ingredients. Cover and cook slowly for 30 minutes. Pour off drippings from ribs. Add kraut and 3 tablespoons drippings to ribs and cook an additional hour. SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman.
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 867 | ||
Calories from Fat: 585 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65g | 87 % | |
Saturated Fat 21.7g | 109 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 191.8mg | 59 % | |
Sodium 359.4mg | 12 % | |
Potassium 784.2mg | 21 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 32.3g | ||
Protein 36.2g | 52 % | |
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: 867
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