Pork Ribs with Cabbage

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Pork Ribs with Cabbage
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
1076
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,076 cal.(51 %)
Protein80 g(82 %)
Fat77 g(66 %)
Carbohydrates11 g(7 %)
Sugar added1 g(4 %)
Roughage7.8 g(26 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E13.2 mg(110 %)
Vitamin K1.4 μg(2 %)
Vitamin B₁2.9 mg(290 %)
Vitamin B₂0.9 mg(82 %)
Niacin31.5 mg(263 %)
Vitamin B₆2.3 mg(164 %)
Folate82 μg(27 %)
Pantothenic acid2.3 mg(38 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C127 mg(134 %)
Potassium1,784 mg(45 %)
Calcium226 mg(23 %)
Magnesium120 mg(40 %)
Iron8.1 mg(54 %)
Iodine15 μg(8 %)
Zinc6 mg(75 %)
Saturated fatty acids28.1 g
Uric acid567 mg
Cholesterol231 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
1 ½ centimeters fresh ginger
1 tsp Curry powder
salt
freshly ground peppers
3 Tbsps Corn oil
1 ½ kilograms Pork ribs (ready to cook)
1 Savoy cabbage (1 kg)
1 yellow onion
2 Tbsps vegetable oil
150 milliliters dry white wine
½ tsp Caraway
½ tsp dried marjoram
350 milliliters Vegetable broth
20 grams clarified butter
1 pinch sugar
3 sprigs marjoram
How healthy are the main ingredients?
gingermarjoramsugarmarjoramsaltSavoy cabbage

Preparation steps

1.

For the marinade, peel ginger, finely grate and mix with cumin and corn oil. Season with salt and pepper. Rinse ribs, pat dry, cut into individual ribs and coat all sides with marinade. Cover and leave in refrigerator for 30 minutes.

2.

Meanwhile, rinse cabbage, remove core and cut leaves into strips. Peel onion and chop. Heat oil in a roasting pan and saute onion with cabbage for 2-3 minutes while stirring. Deglaze with wine. Add caraway seeds and marjoram and pour in broth. Let simmer, closed, over medium heat for about 15 minutes.

3.

Meanwhile, melt butter in a pan and cook drained ribs on all sides. Reduce heat and cook for an additional 5 minutes, turning as needed.

4.

Season cabbage with salt and sugar. Serve with ribs. Garnish plates with fresh marjoram.

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