# data[].attributes.body
Step 1
Melt the butter in a skillet. Cook the onion and cabbage, mushrooms in the butter over medium-high heat until the cabbage is translucent.

Step 2
Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

# data[].attributes.body
½ cup butter

1 medium onion, chopped

1 head green cabbage, chopped

1 cup flour

½ cup water

salt to taste
mushrooms

# data[].attributes.body
Step 1
Preheat the oven to 375 degrees F (190 degrees C).

Step 2
In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.

Step 3
Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

# data[].attributes.body
2 eggs
½ teaspoon garlic powder
½ teaspoon onion powder
3 (4 ounce) packets saltine crackers, crushed
3 tablespoons vegetable oil

6 thin cut pork chops

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Directions

Instructions Checklist

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Heat a large pot over medium heat. Add the bacon and sausage; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.

Step 3
Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
Step 4
Deglaze the pan stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
Step 5
Mix in the dried mushrooms, hot pepper sauce, Worcester sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.

Step 6
Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

# data[].attributes.body
2 thick slices hickory-smoked bacon

1 pound sausage, sliced into 1/2 inch pieces

1 pound cubed pork stew meat
¼ cup all-purpose flour

3 cloves garlic, chopped

1 onion, diced

2 carrots, diced
1 (16 ounce) jar sauerkraut, rinsed and well drained

¼ cup dry red wine

1 bay leaf

1 teaspoon dried basil

1 teaspoon dried marjoram

1 tablespoon sweet paprika

¼ teaspoon salt

1 ½ cups sliced fresh mushrooms

4 cups shredded green cabbage
⅛ teaspoon ground black pepper

⅛ teaspoon caraway seed, crushed

1 pinch cayenne pepper

½ ounce dried mushrooms

1 dash bottled hot pepper sauce
cups beef stock

2 tablespoons canned tomato paste

1 cup canned diced tomatoes