Smoked Pork with Cabbage
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Calories:
951
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 951 cal. | (45 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 213.3 μg | (356 %) | ||
| Vitamin B₁ | 4 mg | (400 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,795 mg | (45 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 12.2 mg | (153 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 637 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 ½ kilograms salted Pork neck (boneless)
- 2 Tbsps Lard
- 1 Green cabbage
- 4 carrots
- 4 onions
- 4 Juniper berries
- 1 bay leaf
- ½ l Vegetable broth
- salt
- peppers
- 2 Tbsps honey
Preparation steps
1.
Cut cabbage into six wedges and remove stalk carefully, leaving wedges intact.
2.
Peel carrots, halve lengthwise and then crosswise.
3.
Peel onions.
4.
Rinse meat and pat dry, season with pepper. Heat lard in a roasting pan and brown meat on all sides. Deglaze pan with broth and add vegetables, bay leaves and juniper berries to the pan. Braise in preheated oven at 160°C (approximately 325°F) for about 2 hours. Baste meat with cooking juices often. After about 1.5 hours, brush meat with honey. Remove from the pan. Slice meat and arrange together with vegetables on plates. Season vegetables with salt lightly and serve.
