Smoked Pork and Cabbage Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 146.6 μg | (244 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,744 mg | (44 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams Smoked pork chop
- 1 stalk Leeks
- 1 onion
- 250 milliliters Vegetable broth
- 10 white peppercorns
- 1 bay leaf
- 1 sprig fresh thyme
- salt
- freshly ground peppers
- 500 grams small potatoes
- 1 smaller Kohlrabi
- 500 grams Napa cabbage
- 250 grams carrots
- Chervil (for garnish)
Preparation steps
Rinse leek and trim off white and light green portion. Peel and chop onion. Combine 1 liter of water, vegetable broth, leek, onion, peppercorns and meat in a large pot. Season with bay leaf, thyme and 1/2 teaspoon salt. Boil for 10 minutes. Remove meat, put in a baking dish and cover. Bake in an oven preheated to 100°C (approximately 200°F) to keep warm.
Pour broth through a sieve and discard solids. Bring to a boil again.
Peel and dice potatoes. Add to broth and boil for 10-15 minutes.
In the meantime, peel kohlrabi and slice. Rinse cabbage, remove stalk and slice. Peel and slice carrots. Add vegetables to boiling broth and cook for about 10 minutes more.
Cut meat into wide strips and add to the pot. Season with salt and pepper. Garnish with chervil leaves and serve.
