Roast Pork with Cabbage and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 897 cal. | (43 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 185.1 μg | (309 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,519 mg | (38 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 28.8 g | |||
| Uric acid | 462 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 onions
- 150 grams Celery root
- 2 carrots
- 1 kilogram Roasted pork (such as loin)
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 500 milliliters Dark beer
- 250 milliliters Beef broth
- 1 Tbsp hot Mustard
- 1 Napa cabbage (800 grams or about 1 3/4 pounds)
- 1 Tbsp butter
- 1 tsp Caraway
- 200 milliliters Whipped cream
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Peel the onions, celery and carrots. Set 1 onion aside and dice the rest coarsely. Rinse the meat, pat dry, season with plenty of salt and pepper and sear on all sides in a roasting pan in 1-2 tablespoons of hot oil. Remove and sauté the vegetables in the remaining oil. Mix in the tomato paste and deglaze with the beer and some of the broth. Place the meat back on top of the vegetables and drizzle with the mustard. Place in the oven and continue to cook for about 1 1/2 hours. If needed add some more broth.
For the cabbage, finely dice the remaining onion. Rinse and trim the cabbage and cut into fine strips. Sauté the onions in butter until translucent. Add the cabbage, sauté briefly, season with salt, pepper, and cumin and pour in a little broth. Mix in the cream and simmer for about 20 minutes. Stir occasionally and add broth as needed.
Remove the roast from the oven and let the meat rest wrapped in aluminum foil. Pour the gravy through a sieve into a clean saucepan and press the vegetables to thicken the sauce. Simmer to reduce the sauce and if desired thicken with a little cornstarch mixed with cold water. Season with salt and pepper.
Thinly slice the meat and arrange on the cabbage on a platter, alongside the sauce.
Serve with potato dumplings.
