Protein-Packed Dinner
Traditional Pot-Au-Feu
with cabbage and white beans
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
510
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 510 kcal | (24 %) | ||
| Protein | 62.4 g | (64 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Goulash from the leg (deep-frozen)
- 500 grams Savoy cabbage
- 2 carrots
- 240 grams white Beans
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- 2 tsps herbes de Provence
- 600 milliliters Vegetable broth (premade)
- 1 Tbsp green Pumpkin seed
Preparation steps
1.
Thaw goulash.
2.
Clean and rinse cabbage, chop. Peel and slice carrots. Drain and rinse beans in a sieve, drain well.
3.
Peel onion and garlic, dice onion. Pat dry goulash. Heat olive oil in a pot and saute onion and meat for a few minutes. Squeeze peeled garlic into the pot and season with some salt and pepper. Add savoy cabbage, carrots and beans and season with herbs. Add broth and simmer, covered, for 1 hour.
4.
Coarsely chop pumpkin seeds and toast in a dry pan briefly. Season stew with salt and pepper to taste and serve sprinkled with pumpkin seeds.
