Pork and Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 66.6 μg | (111 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,054 mg | (26 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 400 grams Pork (such as from the shoulder)
- 600 grams Red cabbage
- 2 carrots
- 2 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 generous pinch ground Caraway
- 100 milliliters dry Red wine
- 600 milliliters Vegetable broth
- 250 grams white Beans (canned)
- 1 sprig rosemary (for garnish)
Preparation steps
Rinse pork, pat dry and cut into small cubes. Rinse cabbage, trim, remove stalk and cut into strips. Peel carrot and cut into bite-size pieces. Peel onions and garlic and finely chop.
Heat oil in a saucepan and saute onion and garlic until soft. Add pork and fry on all sides until brown. Add cabbage, fry briefly and season with salt, pepper and cumin. Add wine and broth. Cover and simmer for about 40 minutes. If necessary, add more broth.
Add carrots to the saucepan approximately 10-15 minutes before the end of the cooking time. Drain beans, rinse off thoroughly with cold water, drain. Add beans to the saucepan and simmer until warmed through. Rinse rosemary, shake dry and chop coarsely. Divide the stew between deep soup plates and serve garnished with rosemary.
