Recipes · Czech · Main Courses
Moravský Vrabec (Moravian Roast Pork with Cabbage and Dumplings)
One serving has 792 kcal and 35 g protein, and at least a fifth of a woman's daily need of thiamin (145%), vitamin K (130%), selenium (95%), pyridoxine (95%), vitamin C (93%) and riboflavin (69%). Ready in 160 minutes.
- Preparation: 80 min
- Cooking: 80 min
- Makes: 1 serving (610 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein
- Contains: egg, gluten, pork
Ingredients
- 130 g Pork shoulder or neck
- 20 g Pork belly
- 6 g Garlic
- 1.3 g Caraway seeds
- 1 g Salt
- 0.2 g Black pepper
- 70 g Onion
- 6 g Lard
- 60 g Water
- 36 g Flour, all-purpose
- 150 g White cabbage
- 4 g Sugar
- 5 g Vinegar
- 110 g Potatoes, floury
- 10 g Egg
Method
- Cut the pork into 3-4 cm cubes, which give the dish its name: little sparrows. Mix them with the crushed garlic, most of the caraway, most of the salt and the pepper, cover and leave in the fridge for at least 1 hour, or overnight.
- Heat the oven to 180 °C. Slice most of the onion and spread it in a roasting dish with half the lard. Lay the pork on top in one layer, pour a little of the water around it, cover and roast for 45 minutes.
- Uncover, dust the meat with a spoonful of the flour, turn the pieces and roast for 30-40 minutes more, basting now and then and adding a splash of water if the pan dries, until the pork is tender and browned and crisp at the edges.
- For the dumplings, boil the potatoes in their skins for 20-25 minutes, peel them, press them through a ricer and leave them to cool completely. Knead them quickly with most of the remaining flour, the egg and a pinch of salt into a smooth dough, roll it into a log about 5 cm thick and simmer it in salted water for 15-20 minutes, until it floats and is cooked through. Slice it.
- Meanwhile shred the cabbage finely. Fry the rest of the onion, chopped, in the rest of the lard for 5 minutes, add the cabbage, the rest of the caraway and a splash of water, cover and stew for 25-30 minutes until soft.
- Season the cabbage with the sugar, the vinegar and a pinch of salt so it tastes sweet and sour, sprinkle in the last of the flour and simmer for 5 minutes until glossy.
- Serve the pork with its roasting juices poured over, the dumpling slices and the cabbage.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 792 kcal | 37% |
| Carbohydrates | 69.4 g | |
| Water | 458 mL | |
| Fiber | 8 g | 27% |
| Protein | 34.9 g | 73% |
| Tryptophan | 0.37 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.3 g | |
| Lysine | 2.3 g | |
| Methionine | 0.71 g | |
| Cystine | 0.41 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 0.97 g | |
| Valine | 1.5 g | |
| Histidine | 1 g | |
| Fat | 41.8 g | |
| Monounsaturated | 18.6 g | |
| Polyunsaturated | 4.8 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.1 g | |
| Saturated | 14.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 150 mg | |
| Calcium | 145 mg | 14% |
| Copper | 0.39 mg | 43% |
| Iron | 5.5 mg | 30% |
| Magnesium | 89.5 mg | 29% |
| Manganese | 0.91 mg | 51% |
| Phosphorus | 454 mg | 65% |
| Potassium | 1,342 mg | 29% |
| Selenium | 52.4 µg | 95% |
| Sodium | 533 mg | |
| Zinc | 5 mg | 62% |
| Thiamin (vitamin B1) | 1.6 mg | 145% |
| Riboflavin (vitamin B2) | 0.76 mg | 69% |
| Niacin (vitamin B3) | 9.7 mg | 69% |
| Pantothenic acid (vitamin B5) | 2.1 mg | 41% |
| Pyridoxine (vitamin B6) | 1.2 mg | 95% |
| Folate (vitamin B9) | 171 µg | 43% |
| Cobalamin (vitamin B12) | 1.2 µg | 51% |
| Choline | 147 mg | 35% |
| Vitamin A | 27 µg | 4% |
| Vitamin C | 69.5 mg | 93% |
| Vitamin D (D2 + D3) | 105 IU | 18% |
| Vitamin E | 0.84 mg | 6% |
| Vitamin K | 117 µg | 130% |
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
1.3 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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