Cabbage and Pork Stew
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 40 min.
Ready in
Calories:
652
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 652 kcal | (31 %) | ||
| Protein | 14.05 g | (14 %) | ||
| Fat | 45.95 g | (40 %) | ||
| Carbohydrates | 48.12 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.26 g | (28 %) |
more nutritional values
| Vitamin A | 262.86 mg | (32,858 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.05 mg | (9 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 3.76 mg | (31 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 124.03 μg | (41 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 2.85 μg | (6 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 26.37 mg | (28 %) | ||
| Potassium | 735.89 mg | (18 %) | ||
| Calcium | 173.95 mg | (17 %) | ||
| Magnesium | 78.98 mg | (26 %) | ||
| Iron | 5.17 mg | (34 %) | ||
| Iodine | 2.86 μg | (1 %) | ||
| Zinc | 1.77 mg | (22 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Cholesterol | 33.38 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2.333 cups dried White bean
- 2 onions (finely diced)
- 2 cloves garlic (finely diced)
- 1 teaspoon freshly chopped rosemary
- ⅔ cup bacon lardon
- 3 tablespoons olive oil
- 1 Cavolo Nero (approx. 500 g | 6 cups, cut into bite-sized pieces)
- 1 ⅔ cups vegetable stock
- 3 cups day-old white bread (diced)
- freshly shaved Parmesan (to garnish)
Product recommendation
It is traditional in Tuscany to make the soup the night before and serve it reheated the following day.
Preparation steps
1.
Put the beans in water and leave to soak overnight.
2.
The next day, boil the beans in the soaking water for around 45 minutes until cooked.
3.
Gently sweat the onions and garlic with the rosemary and bacon in olive oil in a large pan. Add the cabbage and season with salt and freshly ground black pepper.
4.
Purée three quarters of the beans in the cooking water, and put the remaining beans to one side. Add the puréed beans to the vegetables. Pour over approx. 400 ml vegetable stock and cook over a mild heat for around 30 minutes.
5.
Five minutes before the end of the cooking time, add the whole beans and the bread.
6.
Season to taste with salt and ground black pepper. Scatter over the parmesan and serve.
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