Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Dripping | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 head green cabbage or white cabbage (about 2 lbs.)
- 3 sliced onions
- 1 tablespoon butter
- 1 tablespoon meat drippings or bacon drippings or 2 tablespoons olive oil (we use the oil)
- 2 teaspoons brown sugar
- 1 teaspoon sea salt
- black pepper (as much as you wish)
- caraway seeds
- =
Directions
Shred the cabbage, discarding the outside leaves and the stock.
Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
Stir in the brown sugar, salt and pepper.
Cook until coloured a little more, then incorporate the cabbage, reheat.
Sprinkle lightly with caraway seed, if desired, when serving.