Cabbage and Pork Stew

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Cabbage and Pork Stew
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Health Score:
Health Score
6,6 / 10
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)
Calorie652 kcal(31 %)
Protein14.05 g(14 %)
Fat45.95 g(40 %)
Carbohydrates48.12 g(32 %)
Sugar added0 g(0 %)
Roughage8.26 g(28 %)
Vitamin A262.86 mg(32,858 %)
Vitamin D0 μg(0 %)
Vitamin E1.05 mg(9 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.13 mg(12 %)
Niacin3.76 mg(31 %)
Vitamin B₆0.23 mg(16 %)
Folate124.03 μg(41 %)
Pantothenic acid0.46 mg(8 %)
Biotin2.85 μg(6 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C26.37 mg(28 %)
Potassium735.89 mg(18 %)
Calcium173.95 mg(17 %)
Magnesium78.98 mg(26 %)
Iron5.17 mg(34 %)
Iodine2.86 μg(1 %)
Zinc1.77 mg(22 %)
Saturated fatty acids12.7 g
Cholesterol33.38 mg
Author of this recipe:
How healthy are the main ingredients?
garlicwhite bread

Ingredients

for
4
Ingredients
2.333 cups
2
onions (finely diced)
2 cloves
garlic (finely diced)
1 teaspoon
freshly chopped rosemary
cup
3 tablespoons
1
Cavolo Nero (approx. 500 g | 6 cups, cut into bite-sized pieces)
1 ⅔ cups
3 cups
day-old white bread (diced)
freshly shaved Parmesan cheese (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.