Spaghetti with Smoked Pork, Mushrooms and Cabbage
Spaghetti with Smoked Pork, Mushrooms and Cabbage - Unusual and very impressive: an autumnal creation for connoisseurs.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,152 mg | (29 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 55 mg |
Ingredients
- Ingredients
- 250 grams Savoy cabbage
- salt
- 2 scallions
- 2 garlic cloves
- 400 mixed Mushrooms (such as chanterelle, mushroom, shiitake)
- 2 Tbsps olive oil
- 100 milliliters white wine
- 100 milliliters Soy creamer
- 3 Tbsps Sour cream (60 grams)
- 400 grams Smoked pork chop
- 400 grams Spaghetti
- 2 stalks parsley
- Red pepper flakes
Preparation steps
Rinse savoy cabbage, trim, cut into strips and blanch in a pot of boiling salted water for about 3 minutes until al dente. Drain, rinse in cold water and drain again.
Meanwhile, rinse scallions, trim and cut into 2 cm (approximately 1 inch) pieces. Peel garlic and chop finely.
Trim mushrooms and cut in half or chop into smaller pieces if desired. Heat oil in a pot and sear mushrooms for 3-4 minutes over high heat. Remove from pot and set aside.
Add scallions and garlic to the same pot, sauté 2-3 minutes over medium heat and deglaze pot with wine. Simmer for 3 minutes. Stir in soy creamer and sour cream and add smoked pork. Cover pot and simmer over low heat about 10 minutes.
Meanwhile, cook spaghetti in boiling salted water according to package directions until al dente. Rinse parsley, shake dry, pluck the leaves from the stem and chop.
Remove meat from the sauce and cut into thin slices. Mix parsley, cabbage and mushrooms into the sauce and season with salt and pepper flakes.
Drain spaghetti. Mix spaghetti and meat slices into the sauce. Serve immediately.
