polish

Braised Pork and Prune Casserole with Caraway Cabbage

Name: Braised Pork and Prune Casserole with Caraway Cabbage
Yield: 1 serving
Cuisine: polish
Ingredients: 145 g pork shoulder, cubed; 47 g prunes, chopped; 171 g white cabbage, shredded; 77 g onion, sliced; 10 g rapeseed oil; 15 g tomato paste; 2 g caraway seeds; 154 g chicken broth, low sodium; 2 g salt; 0.86 g black pepper

This braised dish pairs pork shoulder, cubed with prunes, chopped, white cabbage, shredded and caraway seeds. 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

32 g Protein

50 g Carbohydrates

36 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

145g pork shoulder, cubed 342 kcal
47g prunes, chopped 113 kcal
171g white cabbage, shredded 43 kcal
77g onion, sliced 31 kcal
10g rapeseed oil 88 kcal
15g tomato paste 12 kcal
2g caraway seeds 6 kcal
154g chicken broth, low sodium 9 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

pork shoulderrapeseed oilsaltblack pepper
Season pork with salt and black pepper. Heat rapeseed oil in a pot over medium-high heat and brown pork on all sides, 4-5 minutes.
oniontomato pastecaraway seeds
Add onion and cook 3 minutes until softened. Stir in tomato paste and caraway; cook 1 minute.
pruneschicken broth
Add prunes and broth, bring to a simmer, then cover and braise gently 20 minutes, stirring once or twice.
white cabbage
Stir in shredded cabbage, cover, and cook 8-10 minutes until cabbage is tender and sauce is slightly thickened.
white cabbage
Taste and adjust seasoning. Serve hot with the cabbage folded through the sauce.