Pork Roast with Cabbage

Name: Pork Roast with Cabbage
Total time: 2 h 50 min
Yield: 6
Ingredients: 3 tablespoons breadcrumbs; 2 tablespoons melted butter; ground Caraway seed; ground allspice; Ginger powder; 1 teaspoon paprika; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground Cloves; vegetable oil; 42 ounces Pork loin (without fat, ready to cook); 1 cup Meat stock; 2 tablespoons Oil; 1 onion (diced); 4.5 cups Sauerkraut (drained); 0.375 cup dry white wine; 1.667 cups vegetable stock (or meat stock); 1 rasher smoked Bacon; 4 Peppercorns; 3 Juniper berries; 1 bay leaf; 4 tablespoons Cranberry; sugar

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

8,4 / 10

Difficulty:

moderate

Difficulty

Preparation:

50 min.

Preparation

ready in 2 h. 50 min.

Ready in

Calories:

405

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	405 kcal	(19 %)
Protein	48.38 g	(49 %)
Fat	16.01 g	(14 %)
Carbohydrates	12.68 g	(8 %)
Sugar added	0 g	(0 %)
Roughage	3.89 g	(13 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	58.59 mg	(7,324 %)
Vitamin D	0.81 μg	(4 %)
Vitamin E	0.69 mg	(6 %)
Vitamin B₁	1.29 mg	(129 %)
Vitamin B₂	0.56 mg	(51 %)
Niacin	24.6 mg	(205 %)
Vitamin B₆	1.41 mg	(101 %)
Folate	34.28 μg	(11 %)
Pantothenic acid	1.64 mg	(27 %)
Biotin	1 μg	(2 %)
Vitamin B₁₂	1.02 μg	(34 %)
Vitamin C	18.9 mg	(20 %)
Potassium	957.09 mg	(24 %)
Calcium	75.62 mg	(8 %)
Magnesium	66.11 mg	(22 %)
Iron	3.47 mg	(23 %)
Iodine	1.56 μg	(1 %)
Zinc	3.79 mg	(47 %)
Saturated fatty acids	5.53 g
Cholesterol	138.32 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

Caraway seed cinnamon Cranberry

Ingredients

for

servings

For the roast pork: 3 tablespoons
breadcrumbs; 2 tablespoons
melted butter; ground Caraway seed; 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); ⅜ cup
dry white wine; 1 ⅔ cups
vegetable stock (or meat stock); 1 rasher
smoked Bacon; 4
Peppercorns; 3
Juniper berries; 1
bay leaf; 4 tablespoons
Cranberry; sugar

print shopping list

Preparation steps

Mix together the breadcrumbs, melted butter, a pinch of caraway, all spice and ginger and the remaining spices.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a roasting dish.

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.

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.

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.

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.