Wild boar stew with red cabbage
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 85 μg | (142 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 44 g |
Ingredients
- Ingredients
- 2 carrots
- 2 sticks Celery
- 4 Tbsps clarified butter
- salt
- peppers
- 2 Tbsps Pastry flour
- 250 milliliters Red wine
- 4 Tbsps lingonberry
- 2 bay leaves
- 4 Juniper berries
- 4 cloves
- 1 head Red cabbage
- 3 Apple
- 2 Tbsps sugar
- 2 Tbsps balsamic vinegar
Preparation steps
For the stew: Trim the carrots and celery, rinse and chop. Peel the onions and chop.
Heat 2 tablespoons butter in a large saucepan and sear the meat on all sides. Add the carrots, celery and 2 onions, season with salt and pepper and sauté. Dust with flour and then add the wine, lingonberries, bay leaves, juniper berries and 2 cloves and simmer for about 70 minutes.
For the cabbage: Rinse the cabbage, core and then finely slice. Peel the apples and cut into wedges. Melt the remaining butter in a separate large saucepan, add the cabbage, remaining onions, apples, remaining cloves and sugar, season with salt and pepper, add 125 ml (approximately 1/2 cup) water and braise for about 40 minutes. Stir in the vinegar.
Season the stew with salt and pepper. Serve with braised red cabbage and noodles, if desired.