Pork Roulades on Sauerkraut and Potato Stew
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
561
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,451 mg | (36 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Pork cutlet (à 160 g)
- 8 slices Bacon
- 2 Tbsps vegetable oil
- 1 Tbsp Mustard
- 2 onions
- 400 grams Sauerkraut
- 500 grams small waxy potatoes
- 1 tsp fennel seeds
- 2 sprigs Sage
- 1 bay leaf
- 1 tsp Juniper berries
- 2 garlic cloves
- 100 milliliters white wine
- 200 milliliters Beef broth
- salt
- freshly ground peppers
Preparation steps
1.
Peel the onions and cut into rings.
2.
Peel potatoes.
3.
Place the cutlets between 2 sheets of waxed paper and pound to thin cutlets with a meat mallet or the bottom of a skillet. Spread each cutlet with mustard, top with two slices of bacon and roll up. Secure with toothpicks. Heat the oil in a skillet, generously season the pork with pepper and saute on all sides. Remove with a slotted spoon.
4.
Add the onion rings to the skillet and cook until golden brown. Add the white wine, broth, sauerkraut, garlic, fennel seeds and remaining spices , tossing to combine. Place the pork rolls on top and simmer over low heat for 1 hour, stirring several times. Season with salt and pepper, remove and discard the bay leaf. Remove the toothpicks and serve.
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