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Add a photoServings: 4
Ingredients
- 1/2 x green cabbage
- 1/2 c. butter
- 1 x onion minced
- 1/3 c. flour
- 5 c. ham stock (chicken is fine)
- 1 handf dry mushrooms, morel preferably soaked in
- 1 c. warm water (reserve the mushroom liquid) Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb ham cut in small bite-sized cubes
Directions
- Boil the half head of cabbage in boiling water for 8 to 10 min, then drain it briefly and chop it finely.
- Heat the butter in a large saucepan, then toss in onions and saute/fry till soft, then stir in flour and brown, stirring attentively. This always takes longer than you think, but it is worth the wait. When well browned, pour the ham (or possibly chicken) stock in all at once, whisking. Add in reserved mushroom liquid, bring to a boil, then reduce heat to a simmer. Add in the rehydrated mushrooms, minced, the cabbage, salt, and ham. Simmer for a few min.
- When ready to serve, ladle into bowls.
- Serve warm to 4 as a hearty lunch with sliced dumplings and a big draft of pilsener on the side.
- Comments: This one just cries out Czech - hearty, thick, north European, smelling of the Sumava somehow. Dream of Libuse and floating up the Moldau....
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 236 | 67% |
| Total Fat 26.74g | 33% |
| Saturated Fat 15.58g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 870mg | 36% |
| Potassium 377mg | 11% |
| Total Carbs 16.08g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.07g | 3% |
| Protein 12.78g | 20% |
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