portuguese

Portuguese Bean and Pork Stew with Cabbage

This simmered dish pairs pork shoulder, bite-size pieces with cooked red kidney beans, drained, green cabbage, shredded and onion, 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

35 g Protein

46 g Carbohydrates

33 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

121g pork shoulder, bite-size pieces 286 kcal
121g cooked red kidney beans, drained 154 kcal
114g green cabbage, shredded 28 kcal
10g olive oil 88 kcal
57g onion, chopped 23 kcal
6g garlic, minced 9 kcal
14g tomato paste 11 kcal
50g dry white wine 41 kcal
6g red wine vinegar 5 kcal
0.71 tsp (1g) smoked paprika 3 kcal
1g salt and black pepper 2 kcal
178g water 0 kcal

Cooking instructions

pork shouldersmoked paprikasalt and black pepper
Season pork with salt, pepper, and paprika.
pork shoulderolive oil
Heat olive oil in a pot over medium-high heat; brown pork, 3 to 4 minutes.
oniongarlictomato paste
Add onion and garlic; cook 2 minutes. Stir in tomato paste.
dry white wine
Add white wine and scrape up browned bits; simmer 1 minute.
cooked red kidney beanswater
Add cooked beans and enough water to just cover (about 250 ml). Simmer 10 minutes.
green cabbagered wine vinegar
Stir in shredded cabbage and cook until tender, 6 to 8 minutes. Finish with a splash of vinegar and adjust seasoning.