Recipes · Irish · Main Courses
Bacon and Cabbage
One serving has 682 kcal and 45 g protein, and at least a fifth of a woman's daily need of vitamin K (224%), vitamin C (135%), pyridoxine (116%), thiamin (99%), copper (96%) and niacin (96%). Ready in 120 minutes.
- Preparation: 15 min
- Cooking: 105 min
- Makes: 1 serving (640 g)
- Difficulty: Medium
- Diets: High protein
- Contains: dairy, gluten, pork
Ingredients
- 160 g Ham hock, smoked
- 150 g Cabbage, green, raw
- 200 g Potatoes, raw
- 15 g Butter, unsalted
- 10 g Flour, all-purpose
- 100 g Milk, whole
- 5 g Parsley, fresh
- 0.3 g Black pepper
Method
- Cover the smoked ham hock (a boiling bacon joint stands in here) with cold water, bring to a boil, then drain and rinse to remove excess salt.
- Return to the pot, cover with fresh water, and simmer gently for 1.5-2 hours, until the meat is very tender.
- About 25 minutes before it is ready, boil the potatoes in a separate pot until tender.
- Add the cabbage, cut into wedges, to the ham pot for the last 12-15 minutes, or steam it separately.
- Meanwhile melt the butter, stir in the flour and cook 1 minute, then whisk in the milk and simmer, stirring, until thickened into a smooth sauce; stir in the parsley.
- Slice the meat and serve with the cabbage, potatoes and parsley sauce spooned over.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 682 kcal | 32% |
| Carbohydrates | 57.3 g | |
| Water | 497 mL | |
| Fiber | 8.5 g | 29% |
| Protein | 45.1 g | 94% |
| Tryptophan | 0.44 g | |
| Threonine | 1.9 g | |
| Isoleucine | 1.9 g | |
| Leucine | 3.4 g | |
| Lysine | 3.5 g | |
| Methionine | 1 g | |
| Cystine | 0.5 g | |
| Phenylalanine | 1.8 g | |
| Tyrosine | 1.4 g | |
| Valine | 2.3 g | |
| Histidine | 1.7 g | |
| Fat | 31.6 g | |
| Monounsaturated | 11.2 g | |
| Polyunsaturated | 3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.4 g | |
| Saturated | 14.7 g | |
| Trans-Fats | 0.12 g | |
| Cholesterol | 140 mg | |
| Calcium | 220 mg | 22% |
| Copper | 0.86 mg | 96% |
| Iron | 4.6 mg | 26% |
| Magnesium | 112 mg | 36% |
| Manganese | 0.7 mg | 39% |
| Phosphorus | 644 mg | 92% |
| Potassium | 1,825 mg | 39% |
| Selenium | 41.3 µg | 75% |
| Sodium | 1,392 mg | |
| Zinc | 4.9 mg | 61% |
| Thiamin (vitamin B1) | 1.1 mg | 99% |
| Riboflavin (vitamin B2) | 0.7 mg | 64% |
| Niacin (vitamin B3) | 13.4 mg | 96% |
| Pantothenic acid (vitamin B5) | 2.4 mg | 47% |
| Pyridoxine (vitamin B6) | 1.5 mg | 116% |
| Folate (vitamin B9) | 126 µg | 31% |
| Cobalamin (vitamin B12) | 1.3 µg | 56% |
| Choline | 190 mg | 45% |
| Vitamin A | 180 µg | 26% |
| Vitamin C | 101 mg | 135% |
| Vitamin D (D2 + D3) | 51 IU | 9% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 202 µg | 224% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.8 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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