Ingredients
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Method
-
Prepare the kelkáposzta
Clean the kelkáposzta, cut out the tough stalk, then cut into strips and simmer in salted water for a few minutes.
5 min -
Render the bacon
Fry the diced bacon in a frying pan until the fat renders out.
5 min -
Fry the onion
Fry the finely chopped red onion in the bacon fat until golden.
5 min -
Make the roux
Sprinkle the flour over the onion and stir constantly until it turns a light golden colour.
3 min -
Season
Season the roux with paprika, loosen it with the cooking liquid from the kelkáposzta or with water, then simmer until thick.
5 min -
Add sour cream and finish
Return the cabbage to the pan, stir in the sour cream and vinegar, season with salt and simmer together for a few more minutes.
10 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 435 kcal | 109 kcal |
| Fat | 7,2 g | 1,8 g |
| of which saturates | 3,2 g | 0,8 g |
| Carbohydrates | 86 g | 21 g |
| Protein | 24 g | 6,0 g |
| Fibre | 34 g | 8,5 g |
An estimate calculated from the raw weight of the ingredients. Not included: smoked streaky bacon, vinegar. Calculated with approximate data: red onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
May contain: sulphites (depends on the exact product used)
For sensitive digestion: red onion, plain flour, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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