Pan-Fried Cabbage with Pork

Juicy, tasty, quick! Give it a try. Cabbage is packed with fiber, which helps you digest the meat. The dish is balanced, filling, and delicious — those watching their weight shouldn't overdo it, but a plate of cabbage fried with meat now and then is perfectly fine.

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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 8 g
Fats 57 % 16 g
Carbohydrates 14 % 4 g
183 kcal
GI: 100 / 0 / 0
  • Pan-fried cabbage with pork is a familiar, everyday dish that lots of people make and love. For frying, use pork with a bit of fat (from the neck, say, or rib meat with a little cartilage), a mature head of green cabbage (note that young cabbage cooks much faster), an onion to round out the flavor, salt, ground black pepper, and parsley. 1. Rinse the meat, pat it dry, and cut it into medium pieces. If the meat has enough fat, you can fry it in its own fat; if not, add some oil. 2. Fry the meat quickly in the oil or fat. 3. Add the onion, cut into half-moons, and stir. 4. Shred the cabbage, add it to the pan with the meat, stir quickly, let it start to soften, then cover and fry a bit under the lid. 5. Remove the lid and finish cooking the dish. Stir in the finely chopped parsley. Serve garnished with a little more parsley.

Caloric content of the products possible in the composition of the dish

  • 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
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g

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