Pork Roast with Cabbage
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(0 votes)
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)
(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 %) |
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 authorIngredients
for
6
- For the roast pork
- 3 tablespoons
- 2 tablespoons
melted butter
-
ground Caraway seed
-
ground allspice
- 1 teaspoon
- ¼ teaspoon
ground cinnamon
- ¼ teaspoon
ground Cloves
- 42 ounces
Pork loin (without fat, ready to cook)
- 1 cup
- For the sauerkraut
- 2 tablespoons
- 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
- 3
Juniper berries
- 1
- 4 tablespoons
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.
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