german

Braised Savoy Cabbage with Pork Belly and Mustard

This braised dish pairs pork belly, sliced with savoy cabbage, shredded, dijon mustard and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Low carb Gluten free Keto High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

28 g Protein

24 g Carbohydrates

50 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

126g pork belly, sliced 479 kcal
287g savoy cabbage, shredded 72 kcal
81g onion, sliced 32 kcal
13g dijon mustard 9 kcal
161g chicken broth, low sodium 10 kcal
1g caraway seeds 3 kcal
9g apple cider vinegar 2 kcal
4g canola oil 35 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

pork belly
Heat a heavy skillet or small Dutch oven over medium heat. Add pork belly and render until browned, 6-8 minutes.
onion
Add onion and cook in the fat until softened, 3-4 minutes.
savoy cabbagecaraway seeds
Stir in savoy cabbage and caraway; cook 2 minutes until it starts to wilt.
chicken broth
Pour in broth, cover, and braise on low heat 12-15 minutes until tender but not mushy.
dijon mustardsaltblack pepper
Uncover, stir in mustard, and simmer 2-3 minutes to thicken slightly. Taste and adjust salt and pepper.
savoy cabbage
Serve hot, spooning the pan juices over the cabbage.