Roast Pork Stuffed with White Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 693 cal. | (33 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 170.9 μg | (285 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,181 mg | (30 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 ⅘ kilograms Pork butt (with rind)
- 2 carrots
- 1 stalk Leeks
- 1 Tbsp butter
- 1 White roll
- 1 egg
- 250 grams Veal sausage (casings removed)
- salt
- freshly ground peppers
- 1 head Green cabbage
- 50 grams Bacon (chopped)
- 2 Tbsps vegetable oil
- 75 milliliters Beef broth
- ground Caraway
- 1 Tbsp Wine vinegar
Preparation steps
Rinse the pork, pat dry and cut a pocket into the sides. Peel the carrots and dice. Trim the leek, rinse and cut into rings. Sauté the leek and carrots for 2-3 minutes in hot butter. Set aside to cool. Soak the bread in a little water. Squeeze out excess water and mix with the egg, sautéed vegetables and ground meat. Season with salt and pepper. Stuff into the pockets of the pork and secure with toothpicks. Season with salt and pepper and roast for about 20 minutes in a preheated oven at 400°F. Reduce the heat to 350°F, add a little water and cook for about 1 hour 30 minutes.
Meanwhile, cut the cabbage into quarters, remove the stalk and chop. Sauté the bacon in hot oil, mix in the cabbage and deglaze with broth. Season with salt, pepper and cumin, cover and simmer for about 15 minutes. Season with vinegar. Slice the meat and serve over the cabbage.
