Pork Roast with Cabbage

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Pork Roast with Cabbage
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
405
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie405 kcal(19 %)
Protein48.38 g(49 %)
Fat16.01 g(14 %)
Carbohydrates12.68 g(8 %)
Sugar added0 g(0 %)
Roughage3.89 g(13 %)
Vitamin A58.59 mg(7,324 %)
Vitamin D0.81 μg(4 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁1.29 mg(129 %)
Vitamin B₂0.56 mg(51 %)
Niacin24.6 mg(205 %)
Vitamin B₆1.41 mg(101 %)
Folate34.28 μg(11 %)
Pantothenic acid1.64 mg(27 %)
Biotin1 μg(2 %)
Vitamin B₁₂1.02 μg(34 %)
Vitamin C18.9 mg(20 %)
Potassium957.09 mg(24 %)
Calcium75.62 mg(8 %)
Magnesium66.11 mg(22 %)
Iron3.47 mg(23 %)
Iodine1.56 μg(1 %)
Zinc3.79 mg(47 %)
Saturated fatty acids5.53 g
Cholesterol138.32 mg

Ingredients

for
6
For the roast pork
3 tablespoons breadcrumbs
2 tablespoons melted butter
ground Caraway
ground allspice
Ginger powder
1 teaspoon paprika
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
vegetable oil
42 ounces Pork loin (without fat, ready to cook)
1 cup Meat stock
For the sauerkraut
2 tablespoons Oil
1 onion (diced)
4 ½ cups Sauerkraut (drained)
cup dry white wine
1 ⅔ cups vegetable stock (or meat stock)
1 rasher smoked Bacon
4 peppercorns
3 Juniper Berry
1 bay leaf
4 tablespoons Cranberry
sugar
How healthy are the main ingredients?
SauerkrautCranberryCarawaycinnamonclovesonion

Preparation steps

1.
Mix together the breadcrumbs, melted butter, a pinch of caraway, all spice and ginger and the remaining spices.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a roasting dish.
3.
Season the meat with salt and ground black pepper and place in the prepared roasting dish. Spread with the spice mixture, add some stock and roast for 1.5-2 hours. If necessary add some more stock and cover the meat with foil so that it does not brown too quickly.
4.
Heat the oil in a pot and fry the onion. Add the sauerkraut and mix well. Add the wine and allow the liquid to almost fully evaporate. Add the stock and the bacon and simmer on a medium heat for around 45 min. If necessary add some more stock every so often.
5.
Place the peppercorns, juniper berries and the bay leaf in a spice sack and tie with kitchen twine. After around 30 min, add the spice sack to the sauerkraut.
6.
Finally, remove the spice sack and the bacon, add the cranberries, braise for another 10 min and then season with salt, ground black pepper and sugar.