157. Strasbourg-style cabbage
Ingredients::
Sauerkraut: 855g (gross 1140g) or Fresh cabbage: 764g (gross 900g), Lard: 100g, Poultry livers: 358g (gross 370g), Onion: 101g (gross 120g), Caraway seeds: 2g, Bay leaf: 0.1g, Clove: 0.1g, Sugar: 50g, Vinegar (for fresh cabbage): 50g, Salt (for fresh cabbage): 10g, Smoked bacon: 96g (gross 100g)
Instructions:
Sauerkraut is drained of juice, cut into thin strips, and placed in a pot with a little broth or water. Fresh cabbage, cut into thin strips, is sprinkled with salt and vinegar and rubbed before being placed in the pot. Sugar and a whole onion studded with bay leaf, clove, and caraway are added to the cabbage. The pot is tightly covered and the cabbage is braised until tender, then doused with hot fat. Diced bacon is rendered, then the remaining chopped onion is added and fried until golden. The cooked onion along with bacon and poultry livers (previously blanched, cut into large pieces, and lightly braised) are added to the cabbage. The mixture is adjusted for seasoning and used as a side dish for pork chops, schnitzels, smoked or boiled meats, frankfurters, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Кисело зеле / Прясно зеле | 1140.00 | 855.00 |
| Свинска мас | 100.00 | 100.00 |
| Дробчета от птици | 370.00 | 358.00 |
| Onion | 120.00 | 101.00 |
| Caraway | 2.00 | 2.00 |
| Дафинов лист | 0.10 | 0.10 |
| Карамфил | 0.10 | 0.10 |
| Sugar | 50.00 | 50.00 |
| Оцет (за прясно зеле) | 50.00 | 50.00 |
| Сол (за прясно зеле) | 10.00 | 10.00 |
| Пушена сланина | 100.00 | 96.00 |
Chemical composition per serving (in grams): Proteins:91.7 , Fats:211.6, Carbohydrates:93.2, Energy value:2705 kcal
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