Pork and red cabbage skillet
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Whole-cut pork strips browned with onion and softened red cabbage in one pan.
3 servingsFinal yield 680 g
Ingredients
- 360 gPORK, MEDIUM FAT
- 300 gRED CABBAGE
- 100 gONION
- 14 gRAPESEED OIL
- 2 gOREGANO, DRIED
Method
- Slice the whole-cut pork, cabbage and onion. Brown the pork in oil, then add onion.
- Add cabbage and oregano, cover and cook until tender and the pork reaches 63 °C inside on a food thermometer; rest 3 minutes.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,188.3 kcal
- Protein
- 67.9 g
- Fat
- 92.8 g
- Carbohydrate
- 17.7 g
- Total carbohydrate (by difference)
- 25.8 g
- Fibre
- —
- Saturated fatty acids
- —
- Sodium
- —
- Salt (sodium × 2.5)
- —
Per serving
- Protein22.6 g22%
- Fat30.9 g69%
- Total carbohydrate (by difference)8.6 g9%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 396.1 kcal
- Protein
- 22.6 g
- Fat
- 30.9 g
- Carbohydrate
- 5.9 g
- Total carbohydrate (by difference)
- 8.6 g
- Fibre
- —
- Saturated fatty acids
- —
- Sodium
- —
- Salt (sodium × 2.5)
- —
Per 100 g of finished food
- Energy
- 174.8 kcal
- Protein
- 10 g
- Fat
- 13.6 g
- Carbohydrate
- 2.6 g
- Total carbohydrate (by difference)
- 3.8 g
- Fibre
- —
- Saturated fatty acids
- —
- Sodium
- —
- Salt (sodium × 2.5)
- —
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some process effects could not be resolved in this calculation.
- Oil consumption is estimated from the recorded cooking input.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0