Composition / ingredients
Cooking method
Fried cabbage with meat in a frying pan is a familiar and ordinary dish, many people cook and love it. For frying, prepare pork flesh - preferably with fat (for example, from the neck part or ribs with cartilage), ripe white cabbage (the young one will be ready much earlier, please note), onions for completeness of taste, salt and ground black pepper, parsley.
1. Wash the meat, drain with a napkin, cut into medium pieces. If there is enough fat on the meat, then you can fry it on it, if not enough, then add oil.
2. Fry the meat quickly in oil or fat.
3. Add the onion cut into half rings to the meat and mix.
4. Chop the cabbage and add it to the pan with meat, mix quickly, let the cabbage "grab", cover the pan with a lid and fry a little under the lid.
5. Remove the lid and bring the dish to readiness. Add finely chopped parsley.
Serve garnished with parsley.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
