Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Rye Bread | 1 slice (32g) | 83 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Prep: 15mins
- Cook: 50mins
- Serves 4-6
- 75g/3oz smoked bacon lardons,
- 500g/1lb cubed pork,
- 1 onion, sliced,
- 3 cloves garlic, sliced,
- 200g/7oz polish sausage such as wiejska, skinned and sliced,
- 1 can chopped tomatoes,
- 450ml/3/4pt chicken stock,
- 150ml/1/4pt red wine,
- 2 bay leaves,
- 2 tsp caraway seeds,
- 500g/1lb potatoes, peeled and cubed,
- 500g/1lb Bramley apples, quartered, cored and sliced in half,
- 175g/6oz cabbage, cored and sliced,
- salt and ground black pepper,
- rye bread and sour cream to serve
Directions
1 Heat a large saucepan, add the bacon and sauté for 4mins until the bacon is crisp and the fat has run. Remove the bacon with a slotted spoon to a plate. Add the pork, onion, garlic and sausage to the bacon fat in the pan and sauté for 5 mins.
2 Add the remaining ingredients and bring to the boil. Season well with plenty of ground black pepper and just a little salt (the bacon and sausage add their own salt). Cover and simmer for 50mins or until the potatoes are tender. Serve ladled into bowls with rye bread.