russian

Kasha With Pork and Sauerkraut in Clay Pot Style

This baked dish pairs pork shoulder, diced with sauerkraut, drained, millet, dry and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

60 g Carbohydrates

30 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

139g pork shoulder, diced 328 kcal
61g millet, dry 226 kcal
98g sauerkraut, drained 19 kcal
57g onion, diced 23 kcal
12g tomato paste 10 kcal
4g sunflower oil 35 kcal
0.82 tsp (2g) caraway seeds 6 kcal
0.2 tsp (0g) black pepper 1 kcal
213g water 0 kcal

Cooking instructions

millet
Preheat oven to 375 F. Rinse millet and drain well.
pork shouldersunflower oil
Heat sunflower oil in an oven-safe small pot or mini Dutch oven over medium-high heat. Brown pork pieces 3-4 minutes, stirring.
sauerkrautoniontomato pastecaraway seedsblack pepper
Add onion and cook 2 minutes. Stir in sauerkraut, tomato paste, caraway, and black pepper; cook 1 minute.
milletwater
Add millet and pour in water. Bring to a simmer, cover, and transfer to the oven.
millet
Bake 25-30 minutes until millet is tender and most liquid is absorbed. Rest covered 5 minutes, then fluff and serve.