Pork Ragout with Pickled Cabbage, Tomatoes and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 61.7 μg | (103 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,519 mg | (38 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams Pork (such as shoulder)
- 400 grams potatoes
- 2 carrots
- 1 Parsnip
- 1 Celery
- 4 shallots
- 2 garlic cloves
- 4 scallions
- 2 Tomatoes
- 2 Tbsps Lard
- 100 milliliters dry white wine
- 400 grams Sauerkraut
- 1 bay leaf
- salt
- freshly ground peppers
- ground Caraway
- 200 milliliters Beef broth
Preparation steps
Rinse meat, pat dry and cut into bite-sized cubes.
Rinse and peel potatoes, cut into cubes. Peel shallots, carrots, parsnip, garlic and celery. Cut all vegetables into slices. Rinse and dry scallions, cut into rings.
Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, dice finely.
Heat lard in a pan and saute meat for a few minutes. Add shallots and garlic and saute briefly. Deglaze pan with white wine. Add carrots, celery, parsley, potatoes, scallions, sauerkraut and bay leaf and mix well. Add broth and season with salt, pepper and cumin powder. Arrange in a ovenproof dish and bake, covered, in preheated oven at 180°C (approximately 350°F) for about 45 minutes. Stir occasionally and add a little water, if necessary. About 15 minutes before the end of cooking, season to taste and add tomatoes. Remove from oven and serve.
