polish

Bigos with Pork and Sauerkraut

Name: Bigos with Pork and Sauerkraut
Yield: 1 serving
Cuisine: polish
Ingredients: 170 g pork shoulder; 200 g sauerkraut; 150 g green cabbage; 80 g yellow onion; 10 g dried mushrooms; 25 g tomato paste; 120 g chicken broth; 8 g rapeseed oil; 1 g bay leaf; 1 g smoked paprika; 1 g black pepper

This simmered dish pairs pork shoulder with sauerkraut, green cabbage and yellow onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

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

38 g Protein

29 g Carbohydrates

39 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g pork shoulder 401 kcal
200g sauerkraut 38 kcal
150g green cabbage 38 kcal
80g yellow onion 32 kcal
10g dried mushrooms 2 kcal
25g tomato paste 21 kcal
120g chicken broth 7 kcal
8g rapeseed oil 71 kcal
1g bay leaf 3 kcal
1g smoked paprika 3 kcal
1g black pepper 3 kcal

Cooking instructions

rapeseed oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
yellow onion
Add onion and cook until softened, scraping up browned bits.
dried mushrooms
Stir in mushrooms and cook 2 minutes to soften.
sauerkrautgreen cabbagetomato pastechicken brothbay leafsmoked paprika
Add sauerkraut, cabbage, broth, tomato paste, bay leaf, and smoked paprika; bring to a simmer.
pork shoulder
Cover and cook on low for 35-45 minutes until pork is tender; add a splash of water if it gets too dry.
Taste and adjust seasoning; simmer uncovered 5 minutes to thicken slightly and serve hot.