Hessian-Style Stew
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
619
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 224.5 μg | (374 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 1,312 mg | (33 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams lean Pork belly
- 2 onions
- 700 grams Green cabbage
- 500 grams waxy potatoes
- 2 carrots
- 2 Tbsps Lard
- 500 milliliters Beef broth
- 1 ½ Tbsps Caraway
- salt
- freshly ground peppers
Preparation steps
1.
Cut pork belly into bite-size cubes. Peel onion and dice finely. Rinse and trim cabbage, remove hard stalks and ribs and cut into strips. Peel potatoes and carrots. Cut carrots into thin slices or plane and also cut potatoes into bite size pieces.
2.
Heat lard in a saucepan and sear meat on all sides. Add onions and sauté briefly. Then add potatoes, carrots and cabbage and stir fry for 2-3 minutes. Pour in broth, add spices, season with salt, pepper and let simmer for 30-40 minutes over medium heat. If necessary, add a little more broth. Season the stew and serve immediately.
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