Pork Ribs with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,076 cal. | (51 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 2.9 mg | (290 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 31.5 mg | (263 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,784 mg | (45 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 28.1 g | |||
| Uric acid | 567 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 ½ centimeters fresh ginger
- 1 tsp Curry powder
- salt
- freshly ground peppers
- 3 Tbsps Corn oil
- 1 ½ kilograms Pork ribs (ready to cook)
- 1 Savoy cabbage (1 kg)
- 1 yellow onion
- 2 Tbsps vegetable oil
- 150 milliliters dry white wine
- ½ tsp Caraway
- ½ tsp dried marjoram
- 350 milliliters Vegetable broth
- 20 grams clarified butter
- 1 pinch sugar
- 3 sprigs marjoram
Preparation steps
For the marinade, peel ginger, finely grate and mix with cumin and corn oil. Season with salt and pepper. Rinse ribs, pat dry, cut into individual ribs and coat all sides with marinade. Cover and leave in refrigerator for 30 minutes.
Meanwhile, rinse cabbage, remove core and cut leaves into strips. Peel onion and chop. Heat oil in a roasting pan and saute onion with cabbage for 2-3 minutes while stirring. Deglaze with wine. Add caraway seeds and marjoram and pour in broth. Let simmer, closed, over medium heat for about 15 minutes.
Meanwhile, melt butter in a pan and cook drained ribs on all sides. Reduce heat and cook for an additional 5 minutes, turning as needed.
Season cabbage with salt and sugar. Serve with ribs. Garnish plates with fresh marjoram.
