Cabbage and Pork Stew

Name: Cabbage and Pork Stew
Total time: 13 h 40 min
Yield: 4
Cuisine: Italian, European
Ingredients: 2.333 cups dried White bean; 2 onions (finely diced); 2 cloves garlic (finely diced); 1 teaspoon freshly chopped rosemary; 0.667 cup bacon lardon; 3 tablespoons olive oil; 1 Cavolo Nero (approx. 500 g | 6 cups, cut into bite-sized pieces); 1.667 cups vegetable stock; 3 cups day-old white bread (diced); freshly shaved Parmesan cheese (to garnish)

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Health Score:

6,6 / 10

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 13 h. 40 min.

Ready in

Calories:

652

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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How healthy are the main ingredients?

garlic white bread

Ingredients

for

servings

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 cheese (to garnish)

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Product recommendation

It is traditional in Tuscany to make the soup the night before and serve it reheated the following day.

Preparation steps

Put the beans in water and leave to soak overnight.

The next day, boil the beans in the soaking water for around 45 minutes until cooked.

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.

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.

Five minutes before the end of the cooking time, add the whole beans and the bread.

Season to taste with salt and ground black pepper. Scatter over the parmesan and serve.