Pork Stuffed Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,313 mg | (33 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 11 medium sized onions
- 4 Tbsps olive oil
- 2 tsps powdered sugar
- 300 grams lean ground pork
- 1 carrot
- 1 stalk Celery
- 250 milliliters dry Red wine
- salt
- peppers
- 1 Zucchini
- 1 Red paprika
- 1 Beefsteak tomato
- 2 garlic cloves
- ½ bunch thyme
- 4 dried Tomatoes (in oil)
- 1 tsp Dijon mustard
- 3 Tbsps Pine nuts
- 2 tsps Mustard seed
- breadcrumbs (upon need)
- 1 pinch chili peppers
- 1 pinch cinnamon
Preparation steps
Preheat oven to 220°C (approximately 425°F).
Rinse 10 peeled onions. Barely slice bottom to make a flat surface and place side by side in a baking dish. Brush with 2 tablespoons of oil and dust with powdered sugar. Bake for 45 minutes or until soft.
Place ground pork in a bowl and gently separate. Peel remaining onion and carrot. Rinse and peel celery. Cut onion, carrot and celery into small pieces. Heat 1 tablespoon of oil in a pot and cook meat until crumbly. Add vegetables and cook briefly. Add wine and season with salt and pepper. Simmer over low heat, covered, for about 45 minutes.
In the meantime, remove onions from oven and cool. Rinse zucchini, bell pepper and tomato. Pat dry and cut into small pieces. Peel garlic and finely chop. Rinse thyme, shake dry, pluck off leaves and add to meat along with vegetables. Drain dried tomatoes and chop along with pine nuts. Mix with mustard and mustard seed and add to meat. Add enough breadcrumbs so that mixture is moldable. Season with salt, pepper, chile and cinnamon. Cut tops off of onions and hollow them. Fill with mixture and place back in oven for another 30 minutes at 180°C (approximately 350°F). Serve warm.
