hungarian

Transylvanian Cabbage and Pork Ragout

Name: Transylvanian Cabbage and Pork Ragout
Yield: 1 serving
Cuisine: hungarian
Ingredients: 165 g pork shoulder, cubed; 165 g sauerkraut, drained; 99 g onion, diced; 8 g lard; 50 g sour cream; 3 g sweet paprika; 2 g caraway seeds; 0.83 g bay leaf; 99 g water; 0.83 g salt; 0.41 g black pepper

This simmered dish pairs pork shoulder, cubed with sauerkraut, drained, onion, diced and lard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

21 g Carbohydrates

48 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

165g pork shoulder, cubed 389 kcal
165g sauerkraut, drained 31 kcal
99g onion, diced 40 kcal
8g lard 71 kcal
50g sour cream 99 kcal
1.65 tsp (3g) sweet paprika 9 kcal
0.83 tsp (2g) caraway seeds 6 kcal
1g bay leaf 2 kcal
99g water 0 kcal
0.41 tsp (1g) salt 0 kcal
0.21 tsp (0g) black pepper 1 kcal

Cooking instructions

onionlard
Heat lard in a saucepan over medium heat. Add onion and cook until soft, 6-8 minutes.
pork shouldersaltblack pepper
Add pork cubes, season with salt and black pepper, and brown for 4-5 minutes.
sauerkrautsweet paprikacaraway seedsbay leafwater
Stir in sweet paprika quickly, then add sauerkraut, caraway, and bay leaf. Pour in water.
pork shoulderwater
Cover and simmer gently 25-30 minutes until pork is tender and flavors meld. Add a splash more water if it dries out.
sour creamsalt
Stir in sour cream off the heat and taste for salt. Serve hot.