Composition / ingredients
Step-by-step cooking
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How to make Vegetable stew with pork with cabbage and potatoes?
Sauce.
1. Peel the potatoes, wash, slice and boil until very boiled (do not drain the water). Punch with a blender to a state of liquid puree.
2. Wash the tomatoes, make notches, then pour boiling water over them. Cover with cold water and remove the skin. Remove the seeds, and punch the tomatoes with an immersion blender until mashed.
3. Wash and cut the leeks into rings.
4. Wash, peel and cut the peppers into half rings, finely chop the garlic. Heat the vegetable oil in a frying pan and fry the leeks until transparent, then add the peppers and garlic, fry lightly. Next, add the potato and tomato puree, mix well. Add spices and simmer for 2-3 minutes, over medium heat, stirring constantly. The sauce is ready.
The basis of the dish.
1. Wash the meat and dry it with a paper towel. Cut into cubes. Heat the vegetable oil in a frying pan and lightly fry. Place in a baking dish and cover with foil.
2. Wash broccoli and cauliflower and divide into inflorescences. Boil in salted water for 5-7 minutes. Drain the water and put it in a mold on the meat, lightly season with salt and pepper. Pour the sauce over everything and mix a little. Cover with foil and place in the preheated oven to 190 C bake for 25-30 minutes. Focus on your oven! The dish is ready.
BON APPETIT!
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .
How to cook properly in foil? The answer to this question, as well as useful tips and life hacks for cooking different dishes, read the article Aluminum foil is an assistant in the kitchen and at home .
Caloric content of 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
