Bigos with Smoked Pork Knuckle
silicon (Si)
Vitamin K
Vitamin B12
cobalt (Co)
Vitamin C
phosphorus (P)
Description
Hearty Polish dish of stewed fresh and sauerkraut with smoked pork knuckle, vegetables and spices. Perfect for the cold season.
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Pork trotters (hocks) — 100 г
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Onion — 0.25 шт
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White cabbage — 70 г
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Sauerkraut — 35 г
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Field cucumbers — 0.25 шт
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Tomatoes — 0.25 шт
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Whole cumin seeds — 0.5 ч.л.
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Whole coriander seeds — 0.5 ч.л.
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Dried bay leaf — 0.25 шт
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Chili pepper (fresh, hot) — 0.25 шт
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Sunflower oil (refined) — 0.5 ст.л.
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Sour cream 20% — 1.5 ст.л.
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Parsley (fresh) — 1 г
- Cut the smoked knuckle into small pieces, removing bones and excess fat.
- Slice the onion into half rings and fry in a preheated pan with oil until golden.
- Add chopped fresh cabbage and sauerkraut to the onion, simmer for 10 minutes.
- Dice the pickled cucumber and tomato, add to the cabbage.
- Add the knuckle pieces, cumin, coriander, bay leaf and finely chopped chili pepper.
- Simmer over low heat covered for about 1.5 hours, stirring occasionally. Add a little water if needed.
- 10 minutes before readiness, remove the bay leaf and chili pepper.
- Serve hot, topped with sour cream and sprinkled with chopped parsley.
409
127 kcal / 100 g
kcal
21.3 g
6.6 g / 100 g
Protein
11.1 g
3.4 g / 100 g
Carbohydrates
31.4 g
9.7 g / 100 g
Fats
3.4 g
1.1 g / 100 g
Ash
5.6 g
1.7 g / 100 g
Fiber
80.1%
Water
4.3 g
1.3 g / 100 g
Sugars
1.7 g
0.5 g / 100 g
Starch
0.08 g
0.02 g / 100 g
Omega-3
5.1 g
1.58 g / 100 g
Omega-6
10.0 g
3.1 g / 100 g
SFA
