German Stew with Potatoes, Cabbage, Beef and Blood Sausage (Schlodderkappers)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 156.6 μg | (261 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,390 mg | (35 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 onion
- 1 carrot
- 1 Parsnip
- 1 tsp peppercorns
- 500 grams Beef (of beef)
- salt
- 750 grams Napa cabbage
- 500 grams predominantly waxy potatoes
- 2 bay leaves
- ½ tsp Caraway
- 75 grams Bacon (thinly sliced)
- 200 grams Blood sausage (in the casing)
- Pastry flour
Preparation steps
In a saucepan, bring 1 liter (approximately 4 1/4 cups) of water to a boil. Meanwhile, peel and chop the onion. Peel the carrot and parsnip and cut into pieces. Place the onion, carrot and parsnip into the water and season with salt and peppercorns. Bring back to a boil and then add the meat. Simmer for about 1.5 hours. Strain the mixture through a fine sieve and reserve the cooking liquid. There should be about 3/4 liter (approximately 3 cups) of the cooking liquid; if not fill with water seasoned with a boullion cube or beef broth to make 3/4 liter (approximately 3 cups).
Remove the outer leaves of the cabbage, cut into quarters and remove the stalk. Cut the quarters into strips, rinse, and drain well. Peel the potatoes and dice. Place the cabbage and potatoes in a pot in layers. Season with the bay leaf and caraway seeds. Pour the reserved broth over the top (the vegetables should not be completely covered). Bring the mixture to a boil and simmer the vegetables for about 30 minutes, leaving the pot partially covered so some liquid can evaporate. Meanwhile, cut the meat into bite-size pieces and 5 minutes before end of cooking the vegetables, add to the pot. Seaon the stew to taste. Fry the bacon until crisp. Slice the blood sausage. Roll the sausage pieces in flour and fry first on the cut surface and then on the casing. Stir the blood sausage and bacon into the stew. Serve warm.
