Directions:
- In a dutch oven brown the meat, half at a time, in hot butter. Set meat aside. Add the onion; cook till the onion is tender but not brown. Drain off the fat. Return the meat to the dutch oven. Stir in the water, peppercorns, bay leaves, dill and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
- Add the cabbage; cook uncovered, for 10 minutes. Cover and simmer 30 minutes more. Remove from the heat; discard the bay leaves and peppercorns. Serve with a dollop of sour cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.5 Kcal (1153 kJ) | ||
| Calories from fat | 179 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.89g | 31% | |
|---|---|---|---|
| Cholesterol | 63.77mg | 21% | |
| Sodium | 372.23mg | 16% | |
| Potassium | 451.94mg | 10% | |
| Total Carbs | 8.08g | 3% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 15.77g | 32% | |
| Vitamin C | 43mg | 72% | |
| Iron | 1.7mg | 10% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 111.84 Kcal (468 kJ) | ||
| Calories from fat | 72.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 31% | |
|---|---|---|---|
| Cholesterol | 25.89mg | 21% | |
| Sodium | 151.11mg | 16% | |
| Potassium | 183.47mg | 10% | |
| Total Carbs | 3.28g | 3% | |
| Sugars | 1.61g | 16% | |
| Dietary Fiber | 1.5g | 15% | |
| Protein | 6.4g | 32% | |
| Vitamin C | 17.5mg | 72% | |
| Iron | 0.7mg | 10% | |
| Calcium | 25.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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