italian

Pork and Cabbage Braise with Rosemary White Beans

This braised dish pairs pork shoulder, cut into bite-size pieces with green cabbage, shredded, canned cannellini beans, drained and rinsed and fresh rosemary, chopped. 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

39 g Protein

45 g Carbohydrates

36 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g pork shoulder, cut into bite-size pieces 326 kcal
179g green cabbage, shredded 45 kcal
114g canned cannellini beans, drained and rinsed 145 kcal
10g olive oil 88 kcal
57g onion, sliced 23 kcal
16g tomato paste 13 kcal
2g fresh rosemary, chopped 5 kcal
8g red wine vinegar 7 kcal
0g black pepper 1 kcal

Cooking instructions

pork shoulderolive oilblack pepper
Season pork with salt and black pepper. Heat olive oil in a pot over medium-high and brown pork on all sides, 4-5 minutes total.
onionfresh rosemary
Add onion and rosemary; cook 3 minutes until softened.
green cabbagetomato paste
Stir in tomato paste for 30 seconds. Add cabbage and a splash of water; cover and cook 8 minutes, stirring once, until cabbage wilts.
pork shouldercanned cannellini beans
Add cannellini beans and 120 ml water. Simmer uncovered 6-8 minutes until the liquid reduces and pork is cooked through.
red wine vinegar
Finish with red wine vinegar. Taste and adjust seasoning; serve hot.