Roasted Ham with Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 54.3 μg | (91 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.7 mg | (298 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,650 mg | (41 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 111 μg | (56 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 ½ kilograms Smoked pork chop (or ham)
- 300 milliliters Beef stock
- 2 onions
- 1 Tbsp vegetable oil
- ½ bunch parsley
- 250 grams breadcrumbs
- 100 grams softened butter
- salt
- peppers
- Red cabbage
- 1 kilogram Red cabbage
- 1 shallot
- 1 Russet apple
- 2 Tbsps sunflower oil
- 200 milliliters dry Red wine
- 2 Tbsps Red wine vinegar
- 1 bay leaf
- 4 cloves
- ½ Cinnamon stick
- salt
- peppers (from the mill)
Preparation steps
Rinse and pat dry meat. Peel and finely chop the onions and fry briefly in oil. Rinse and finely chop the parsley. Mix the breadcrumbs with onions, chopped parsley and the soft butter and knead. Rub the meat with salt and pepper. Preheat the oven to 180°C (approximately 350°F) and roast for about 1 hour. Sprinkle again with some beef stock. Brush meat with breadcrumbs cook au gratin, for about 20 minutes. Let it sit for about 10 minutes before serving.
Rinse cabbage, remove outer leaves, quarters lengthwise, cut out the stalk and cut crosswise into 0.5 cm wide (approximately 1/4 inch) strips.
Rinse apples, quarter, cut out core and cube. Peel and finely chop the shallot.
Heat oil in a large pot, heat the shallots until soft, add cabbage and apple and cook for about 4 minutes. Add the red wine, 100 ml (approximately 3 ounces) of water, red wine vinegar, spices, salt and pepper, mix well, cover and cook for about 30 minutes. Serve altogether on a plate.
