Composition / ingredients
Cooking method
1. Peel the carrots and onions, wash them, cut them into small cubes, put them in a bowl of a slow cooker, pour vegetable oil, select the "Frying" program, pass it until soft.
2. The meat is washed, dried, cut into medium pieces, spread with onions and carrots, continue to fry under a closed lid for 10 minutes. Then season with salt and pepper, pour a little water (about 100 ml), change the mode to "Stewing" and cook for 20 minutes.
3. We chop the cabbage, spread it after the meat. Peel the potatoes, wash them, cut them into strips. We put the cabbage and potatoes in the bowl of the multwark, pour a little more water, about the same amount as the first time, simmer for about 15 minutes.
4. Peel the garlic, cut it finely with a knife. Tomatoes are washed, cut into cubes. Wash the parsley, chop it. Spread garlic and tomato paste to the main ingredients, add tomatoes and parsley, taste for salt, if necessary, add. We leave the slow cooker on preheating for 10 minutes, after which the dish can be served on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Hog leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
