1. Main Page
  2. Homemade dinner
  3. Vegetable stew with pork with cabbage and potatoes

Pork & Vegetable Stew in Potato-Tomato Sauce

Vegetable stew can taste amazing — and it's all thanks to the pork! Simple and delicious. This pork-and-vegetable stew is fast, easy, and really tasty.

Dot (Varya)Author avatar
Recipe author
Vegetable stew with pork with cabbage and potatoes
Vegetable stew with pork with cabbage and potatoes Vegetable stew with pork with cabbage and potatoes
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 4 g
Fats 25 % 4 g
Carbohydrates 50 % 8 g
78 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Step 2:

  3. Step 3:

    Step 3

    Step 3:

  4. Step 4:

    Step 4

    Step 4:

  5. Step 5:

    Step 5

    Step 5:

  6. Step 6:

    Step 6

    Step 6:

  7. Step 7:

    Step 7

    Step 7:

  8. Step 8:

    Step 8

    Step 8:

  9. Step 9:

    Step 9

    Step 9:

  10. Step 10:

    Step 10

    Step 10:

  11. Step 11:

    Step 11

    Step 11:

  12. Step 12:

    Step 12

    Step 12:

  13. Step 13:

    Step 13

    Step 13:

  14. Step 14:

    Step 14

    Step 14:

  15. Step 15:

    Step 15

    Step 15:

  16. Step 16:

    Step 16

    Step 16:

  17. Step 17:

    Step 17

    Step 17:

  • How do you make pork and vegetable stew with cabbage and potatoes?
  • For the sauce: 1. Peel, wash, slice, and boil the potatoes until very soft (don't drain the water). Blend to a thin purée. 2. Wash the tomatoes, score them, and pour boiling water over them; then plunge them into cold water and peel. Remove the seeds and blend the tomatoes to a purée with an immersion blender. 3. Wash the leeks and slice them into rings. 4. Wash, seed, and slice the peppers into half-rings, and finely chop the garlic. Heat vegetable oil in a skillet and sauté the leeks until translucent, then add the peppers and garlic and sauté lightly. Add the potato-tomato purée and stir well. Add the spices and simmer for 2–3 minutes over medium heat, stirring constantly. The sauce is ready. For the base: 1. Wash the pork and pat it dry with a paper towel. Cut it into cubes. Heat vegetable oil in a skillet and brown the meat lightly. Transfer it to a baking dish and cover with foil. 2. Wash the broccoli and cauliflower and separate them into florets. Boil in salted water for 5–7 minutes. Drain and layer them over the meat in the dish, seasoning lightly with salt and pepper. Pour the sauce over everything and stir gently. Cover with foil and bake in an oven preheated to 375°F (190°C) for 25–30 minutes. Go by your own oven! The dish is ready. ENJOY!
  • Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds. For help choosing the best frying oil and getting the temperature right, see our guide.
  • How do you cook properly in foil? For the answer, plus handy tips and tricks for all sorts of dishes, see our article "Aluminum foil — your helper in the kitchen and around the house."

Caloric 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 - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Broccoli - 33  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Leek - 33  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Paprika - 289  kcal/100g
  • Nutmeg - 556  kcal/100g

Similar recipes

Related and additional categories: