austrian

Braised Pork with Juniper and Cabbage over Soft Polenta

This braised dish pairs pork shoulder, cubed with green cabbage, sliced, juniper berries, lightly crushed and polenta. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

52 g Carbohydrates

34 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g pork shoulder, cubed 274 kcal
151g green cabbage, sliced 38 kcal
55g onion, sliced 22 kcal
0.34 tsp (1g) juniper berries, lightly crushed 0 kcal
171g chicken broth 10 kcal
5g olive oil 44 kcal
45g polenta (cornmeal) 167 kcal
171g water 0 kcal
82g milk 41 kcal
7g butter 50 kcal
0.51 tsp (1g) salt 0 kcal
0.17 tsp (0g) black pepper 1 kcal

Cooking instructions

pork shoulderolive oilsaltblack pepper
Season pork with salt and pepper. Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
green cabbageonionjuniper berries
Add onion and cook 2 minutes. Add cabbage and juniper berries; cook 2 minutes more.
pork shouldergreen cabbagechicken broth
Pour in broth, cover, and simmer gently until pork is tender and cabbage is soft, 35-45 minutes. Remove lid for the last 5 minutes to thicken slightly if needed.
polenta (cornmeal)watermilkbuttersalt
Meanwhile, bring water and milk to a simmer. Whisk in polenta and cook, stirring, until thick and smooth, 8-12 minutes. Stir in butter and a pinch of salt.
pork shouldergreen cabbagepolenta (cornmeal)
Serve the braised pork and cabbage over polenta, spooning over the juices.