polish

Braised Cabbage with Pork and Prunes

Name: Braised Cabbage with Pork and Prunes
Yield: 1 serving
Cuisine: polish
Ingredients: 162 g pork shoulder, cubed; 7 g rapeseed oil; 81 g onion, sliced; 269 g white cabbage, shredded; 31 g dried prunes, chopped; 16 g tomato paste; 2 g caraway seed; 180 g chicken broth, low sodium; 2 g salt and black pepper

This braised dish pairs pork shoulder, cubed with white cabbage, shredded, dried prunes, chopped and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch 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

37 g Protein

45 g Carbohydrates

36 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

162g pork shoulder, cubed 382 kcal
7g rapeseed oil 62 kcal
81g onion, sliced 32 kcal
269g white cabbage, shredded 67 kcal
31g dried prunes, chopped 74 kcal
16g tomato paste 13 kcal
0.9 tsp (2g) caraway seed 6 kcal
180g chicken broth, low sodium 11 kcal
2g salt and black pepper 0 kcal

Cooking instructions

pork shoulderrapeseed oil
Heat rapeseed oil in a pot over medium-high heat. Add pork and brown well, 4 to 5 minutes.
oniontomato pastecaraway seed
Add onion and cook until softened, 3 minutes. Stir in tomato paste and caraway; cook 30 seconds.
white cabbagedried prunessalt and black pepper
Add shredded cabbage and prunes, season with salt and pepper, and stir to coat.
pork shoulderwhite cabbagechicken broth
Pour in broth, cover, and simmer on low until the cabbage is tender and the pork is cooked through, 18 to 22 minutes. Stir occasionally.
Uncover for the last 3 to 4 minutes to thicken slightly. Taste and adjust seasoning.
Serve hot as a main bowl.