Ingredients
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4 baking potatoes, peeled and cubed
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1 large pork stomach
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1 ½ pounds bulk pork sausage
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1 medium head cabbage, separated into leaves and rinsed
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salt and ground black pepper to taste
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Cook until tender, about 10 minutes. Drain and let cool.
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Wash pork stomach thoroughly in cold water. Stuff stomach until full, alternating with potatoes, sausage, and cabbage, and seasoning with salt and pepper. Try to make even layers, imagining how it will look when you slice it. Fold stomach closed; place in a shallow roasting pan. If you have any leftover stuffing ingredients, place them in the pan around stomach.
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Roast, uncovered, in the preheated oven until sausage cooked through and stomach browned and crispy, 40 to 50 minutes. Cut into 2-inch slices; serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.
Nutrition Facts (per serving)
715 | Calories |
42g | Fat |
34g | Carbs |
50g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 715 | |
% Daily Value * | |
Total Fat 42g | 53% |
Saturated Fat 15g | 73% |
Cholesterol 409mg | 136% |
Sodium 1089mg | 47% |
Total Carbohydrate 34g | 13% |
Dietary Fiber 7g | 25% |
Total Sugars 6g | |
Protein 50g | 99% |
Vitamin C 85mg | 94% |
Calcium 120mg | 9% |
Iron 5mg | 28% |
Potassium 1298mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.