Roast Pork Dinner with Red Cabbage and Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 935 cal. | (45 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 51.6 μg | (86 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 26.2 mg | (218 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 1,862 mg | (47 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 29.6 g | |||
| Uric acid | 547 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the pumpkin
- 800 grams yellow flesh Pumpkin (diced)
- 2 onions
- 4 Tbsps clarified butter
- salt
- peppers
- For the roast pork and mushroom gravy
- 1 ½ kilograms Pork shoulder (skinless)
- 50 grams dried Porcini mushroom
- 6 shallots
- 2 Tbsps vegetable oil
- ½ bunch thyme
- 1 Tbsp sharp Mustard
- 500 milliliters Veal stock
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- salt
- pink peppers
- For the red cabbage
- 1 kilogram Red cabbage
- 1 shallot
- 1 Russet apple
- 1 Tbsp sunflower oil
- 200 milliliters dry Red wine
- 2 Tbsps Red wine vinegar
- 1 bay leaf
- 4 cloves
- ½ Cinnamon stick
- salt
- freshly ground peppers
- leaved marjoram
Preparation steps
For the mushroom gravy, soak mushrooms according to package directions. Strain, reserving liquid, and cut mushrooms into cubes.
For the roast pork, peel and dice shallots, place in roasting pan and drizzle with oil. Spread mustard over pork shoulder, season with pepper and set in roasting pan with shallots. Bake about 30 minutes in oven preheated to 140°C (approximately 275°F). Stir together 100 ml (approximately 1/2 cup) fluid from drained mushrooms, veal stock and thyme, pour over roast and bake 1 1/2 hours more, basting frequently with pan juices. Remove meat from pan and cover with aluminum foil. Stir mushrooms and cream into pan juices and boil down. Stir creme fraiche into gravy and season with salt and pink pepper.
For the red cabbage, rinse cabbage, remove outer leaves, cut lengthwise into quarters and remove stem. Cut cabbage quarters crosswise into thin strips.
Rinse, quarter and core apples and cut into slices. Peel shallot and chop finely.
In a large saucepan, heat oil and sauté shallots until translucent. Mix cabbage and apple into pan and sauté about 4 minutes, stirring frequently. Pour 100 ml (approximately 1/2 cup) water and red wine vinegar into pan, add bay leaf, cloves and cinnamon stick and season with salt and pepper. Mix well, cover pan and cook 20-30 minutes.
Set aside marjoram tips for garnish, pluck remaining leaves and stir into cabbage.
For the pumpkin, cook pumpkin flesh in plenty of salted water until al dente, about 15 minutes, and drain.
Peel onions, cut into half rings and sauté in clarified butter. Stir onions into pumpkin just before serving.
Cut pork roast into thin slices and top with some mushrom gravy. Serve sliced roast with pumpkin and cabbage and garnish with marjoram.
Serve remaining mushroom gravy on the side.
