Pork with braised cabbage leaves
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 24 G., saturated fats G., proteins 45 G., carbohydrates 58 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 620, total fat 24 G., saturated fats G., proteins 45 G., carbohydrates 58 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pork with braised cabbage leaves - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g pork tenderloin, cut into small pieces
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 cup olive oil, plus more for drizzling
- 700 g sweet potatoes, peeled and cut into pieces
- 1/2 onion, finely chopped
- 4 cloves of garlic, 3 of them chopped and 1 finely grated
- 450 g frozen kale, thawed and patted dry
- 3 cups chicken broth
- 1 cup chopped parsley
- Thinly sliced red jalapeño pepper, for serving
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Cooking the dish according to the recipe:
- Combine the pork, cumin, and paprika in a bowl; season with salt and pepper and toss to combine. Heat a large saucepan or Dutch oven over high heat; add 2 tablespoons olive oil. Add the pork in a single layer and cook, undisturbed, until browned, about 2 minutes. Stir and continue cooking, stirring, until browned, 4 to 5 minutes; remove to a plate.
- Add the remaining 2 tablespoons olive oil, sweet potato, onion, chopped garlic, and 1/4 teaspoon salt to the pot. Cook over high heat, stirring occasionally, until the onion softens, about 2 minutes. Add the cabbage, chicken broth, and 1 cup water; cover and bring to a boil. Uncover, reduce heat to medium, and simmer until the vegetables are tender, 8 to 10 minutes.
- Reduce heat to low. Transfer 1 cup of vegetables with a little broth to a blender; add parsley, grated garlic, and 1/4 cup water and puree. Return the pork to the pan and cook until cooked through, about 2 minutes. Stir in the vegetable puree and heat through; season with salt and pepper. Divide the pork and vegetables among bowls, top with sliced jalapeños, and drizzle with olive oil.
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