Smoked Pork with Sauerkraut and Apples
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
229
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 red Apple
- 1 Tbsp lemon juice
- 1 onion
- 2 Tbsps butter
- 1 tsp powdered sugar
- 750 grams Sauerkraut (canned)
- 150 milliliters dry white wine
- 100 milliliters Apple juice
- salt
- freshly ground peppers
- 1 tsp ground paprika
- 1 generous pinch ground Caraway
- 1 bay leaf
- 4 Juniper berries
- 8 thin slices Smoked pork chop (80 grams)
Preparation steps
1.
Rinse, quarter and core the apples, and cut into 1 cm (approximately 3/8-inch) pieces. Toss with lemon juice. Peel the onion and chop finely. Melt the butter in a saucepan and sauté the apple. Add the sugar and cook until the apples are caramelized. Add the onion. Stir in the sauerkraut and pour in the wine and juice. Add the paprika, caraway, bay leaf and juniper berries, season with salt and pepper and cook over medium heat, stirring occasionally until the sauerkraut is tender, about 20 minutes.
2.
Remove the bay leaf and juniper from the dish and add the smoked meat. Cook 10 minutes.
3.
Season the cabbage and serve piled on plates with smoked pork slices.
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