Braised Cabbage with Bacon and Sausage
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,282 cal. | (61 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 94 g | (81 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,886 mg | (47 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 38.4 g | |||
| Uric acid | 506 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¾ cup Bacon (chopped)
- 3.333 cups Pork (shoulder or neck; cubed)
- 2 onions (chopped)
- ¾ cup Garlic Sausage (sliced)
- 6 cups white Cabbage (shredded)
- 1 ⅔ cups Mixed Mushrooms (halved or quartered)
- 3 Tbsps tomato puree
- 1 clove garlic cloves
- 1 tsp Caraway
- 2 tsps sweet paprika
- 1 bay leaf
- 2 cups stock
- 1 Tbsp fresh marjoram
- ½ tsp dried marjoram
Preparation steps
1.
Fry the bacon to release the fat, then add the meat and brown on all sides. Add the onions, the sliced sausage and shredded cabbage and fry briefly, turning frequently.
2.
Add the mushrooms to the pan with the tomato puree, crushed garlic and seasonings. Add the stock. Scatter with fresh and dried marjoram, cover and cook over a medium heat for 40 minutes. Do not stir.
3.
Serve garnished with more fresh marjoram.
