Pork with Savoy Cabbage
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
614
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,336 mg | (33 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pork butt
- 200 grams Smoked bacon
- 1 sm head Savoy cabbage
- 2 carrots
- 2 shallots
- 250 milliliters Beef broth
- 3 Tbsps vegetable oil
- 4 sprigs fresh marjoram
- 1 tsp honey
- salt (and)
- freshly ground pepper
- freshly grated Nutmeg
Preparation steps
1.
Rinse the pork, pat dry and cut into bite-sized cubes.
2.
Chop the bacon into bite-sized pieces.
3.
Rinse and trim the cabbage, remove the stalk and chop coarsely. Blanch for bout 2 minutes in boiling salted water, rinse and drain.
4.
Peel the carrots and shallots, dice the carrots and cut the shallots into rings.
5.
Sear the pork and bacon on all sides in hot oil. Add the carrots and shallots and sauté together briefly. Add the honey and pour in the broth. Cover and cook over low heat for about 8 minutes, then add the cabbage and marjoram leaves and cook for about 2-3 minutes longer.Season with salt, pepper and nutmeg. Serve on warmed plates.
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