Roast Pork with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 335.8 μg | (560 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 1,727 mg | (43 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 800 grams Roasted pork (Shoulder, without rind)
- salt
- freshly ground peppers
- 1 tsp ground paprika
- 3 shallots
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 head Green cabbage (About 750 grams)
- 1 tsp Caraway
- 1 tsp thyme (dried)
- 150 milliliters Beef broth
Preparation steps
Soak a clay cooker according to manufacturer's instructions.
Mix salt and pepper to taste with paprika and rub all over the meat. Peel shallots, cut in half lengthwise and cut into wedges. Rinse soup vegetables, trim and cut into small cubes. Remove the outer leaves from cabbage, cut into quarters lengthwise, cut out stalk and cut the cabbage into crosswise strips. Combine cabbage with shallots, soup vegetables, caraway seeds and thyme.
Transfer mixed vegetables and meat to the drained clay cooker, pour in the broth, close the lid put on the bottom rack of a cold oven. Set the oven to 200°C (approximately 400°F) and cook for 1 1/4 hours..
Remove pork from the cooker and keep warm. Season the cabbage with salt and pepper.
To serve, cut the roast into slices and arrange on the vegetables on warmed plates.
