German Beef Stew with Cabbage and Caraway
Nutritional values
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 154.5 μg | (258 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,566 mg | (39 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 750 grams Beef brisket
- 100 grams Smoked bacon
- 400 grams starchy potatoes
- 4 carrots
- 2 onions
- 2 Parsnips
- ½ Green cabbage (300 grams) (approximately 11 ounces)
- ½ Celery root
- 1 stalk Leeks
- 2 Tbsps vegetable oil
- 1 ½ liters Beef broth
- 1 tsp Caraway
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse the meat and cut into cubes. Peel the potatoes, celery root and onion and cut into wedges. Peel the carrot and parsnips and cut them into pieces. Rinse the leeks, trim the ends and cut into rings.
Quarter the cabbage lengthwise, remove the stalk and cut crosswise into wide strips.
Heat the oil in a large Dutch oven and sear the meat until browned. Remove and keep warm. Arrange 1/2 of the bacon over the base of the pan. Layer the meat, potatoes and vegetables over top, seasoning each layer with salt and pepper and sprinkling with caraway. Top with the remaining bacon, pour the broth over top, cover and cook for 1 hour 30 minutes in the oven, until tender. Distribute between soup bowls and serve sprinkled to taste with parsley, if desired.
