nordic

Danish Spiced Pork and Prune Ragout with Quick Pickled Red Cabbage

This simmered dish pairs pork shoulder, cubed with prunes, pitted, red cabbage, thinly sliced and yellow onion, sliced. 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

Build a meal plan

Estimated macros per portion

31 g Protein

51 g Carbohydrates

36 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

145g pork shoulder, cubed 342 kcal
51g prunes, pitted 122 kcal
87g yellow onion, sliced 35 kcal
145g chicken broth, low sodium 9 kcal
1g allspice, ground 2 kcal
7g butter 50 kcal
4g canola oil 35 kcal
116g red cabbage, thinly sliced 29 kcal
11g apple cider vinegar 2 kcal
4g sugar 15 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

red cabbageapple cider vinegarsugarsalt
Toss sliced red cabbage with vinegar, sugar, and a pinch of salt; set aside to lightly pickle.
pork shouldercanola oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Brown the pork pieces 4-5 minutes.
yellow onionallspiceblack pepper
Add onion and cook 3 minutes until softened. Stir in allspice and black pepper.
pork shoulderpruneschicken broth
Add prunes and broth. Reduce heat to a gentle simmer and cook 15-18 minutes until pork is tender and sauce thickens slightly.
buttersalt
Stir in butter to finish the sauce and taste for salt.
red cabbage
Serve the ragout with the quick pickled cabbage on the side.