- Recipes Home
- Interest Groups
Pork Thin Flank In Dill Cabbage Recipe
|Semi lean thin flank||2 Pound|
|Sour cabbage||2 Pound|
|Lard||1 1⁄2 Ounce|
|Sour cream||4 Cup (64 tbs) (2 Gills)|
|Flour||1⁄2 Cup (8 tbs)|
|Fresh dill||1 Bunch (100 gm)|
Serving size: Complete recipe
Calories 4004 Calories from Fat 2520
% Daily Value*
Total Fat 284 g437.3%
Saturated Fat 146.7 g733.7%
Trans Fat 0 g
Cholesterol 899.8 mg
Sodium 7713.4 mg321.4%
Total Carbohydrates 141 g47%
Dietary Fiber 32.2 g128.9%
Sugars 53.8 g
Protein 236 g471.3%
Vitamin A 263.6% Vitamin C 392.9%
Calcium 178.4% Iron 218.6%
*Based on a 2000 Calorie diet
Then put in a pan.
Wash, salt and pepper the thin flank and put in the middle of the cabbage so that it is covered all around.
Fry lightly the finely chopped onion in heated lard.
Add half the dill, finely chopped, and dilute with water, then pour it on the cabbage.
Use enough water to half cover the cabbage.
Cook until the meat and cabbage are tender and nearly all the liquid has evaporated, leaving only a little gravy.
When it is tender take out the meat and, continuing to cook the cabbage, mix with 1 gill of sour cream and with some flour.
Boil well, season and sprinkle with the rest of the chopped dill.
Put back the sliced meat, bring to boil again.
Put the cabbage on a dish, sprinkle with sour cream and place the sliced flank of pork on top of it.