Pork Vegetable Stew
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 125.7 μg | (210 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pork (such as the shoulder)
- 1 onion
- 1 carrot
- 125 grams Celery root
- 300 grams Green cabbage
- 1 Tbsp vegetable oil
- 100 milliliters white wine
- 1 tsp Tomato paste
- 1 l Vegetable broth (instant)
- 1 garlic clove
- ½ tsp Caraway
- ½ tsp grated Lemon peel
- ½ tsp dried marjoram
- 1 tsp ground paprika (sweet)
- 125 grams white Beans (in a can)
- salt
- peppers
- 1 Tbsp chopped parsley
Preparation steps
1.
Cut the meat into cubes about 2 cm (approximately 3/4 inch). Peel onion, carrot and celery. Cut onion into slices about 1.5 cm (approximately 1/2 inch) wide, cut the carrots into slices, cut the celery into 1.5 cm (approximately 1/2 inch) cubes. Remove outer leaves of cabbage and cut 2 cm wide (approximately 3/4 inch).
2.
Heat oil in a pot and saute the meat cubes in it completely. Deglaze with the wine , stir in tomato paste, pour in broth and bring to a boil. Then simmer for about 45 minutes. Add the vegetables and leave for another 20 minutes. Add garlic, cumin, lemon peel, marjoram and paprika. Add the white beans and cook. Season with salt and pepper.
3.
Serve with sprinkled parsley.
