Pork and Cabbage Stew
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
458
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,451 mg | (36 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pork (such as shoulder cut)
- 400 grams Red cabbage
- 2 Parsnips
- 2 carrots
- 150 grams Celery root
- 150 grams waxy potatoes
- 1 Apple
- 1 onion
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 bay leaf
- Caraway (ground)
- 500 milliliters Beef broth
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse the meat, pat dry and cut into cubes. Rinse the parsnip and cut into strips. Peel and dice the carrots, potatoes and apple (remove core). Chop the parsley, cabbage and celery.
2.
Peel the onion and chop finely. Sauté briefly in a pan with hot oil. Add the meat and sear on all sides until brown.
3.
Add the vegetables and the apple to the pan, season with salt, pepper, bay leaf and cumin, then deglaze the pan with broth. Cover and simmer for about 40 minutes over low heat. If necessary, add more broth. Stir occasionally, season again to taste and serve garnished with parsley.
