Directions:
- Heat 1 tbsp oil in skillet over medium heat. Season the pork with the curry, 1/2 tsp salt and 1/4 tsp pepper. Cook until browned and cooked through 6-8 minutes per side.
- Heat the remaining 2 tbsp oil in a second skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes.
- Add the cabbage, vinegar, 2 tbsp water, 3/4 tsp salt and 1/4 tsp pepper, and apple, if using. Cook, covered, stirring occasionally, until the cabbage is just tender, 5 to 6 minutes. Fold in the dill and serve with pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.17 Kcal (738 kJ) | ||
| Calories from fat | 95.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.58g | 16% | |
|---|---|---|---|
| Sodium | 33.51mg | 1% | |
| Potassium | 398.3mg | 8% | |
| Total Carbs | 10.74g | 4% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 1.49g | 3% | |
| Vitamin C | 68.5mg | 114% | |
| Iron | 1.3mg | 7% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 77.48 Kcal (324 kJ) | ||
| Calories from fat | 41.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 16% | |
|---|---|---|---|
| Sodium | 14.74mg | 1% | |
| Potassium | 175.18mg | 8% | |
| Total Carbs | 4.72g | 4% | |
| Sugars | 2.48g | 23% | |
| Dietary Fiber | 1.32g | 12% | |
| Protein | 0.66g | 3% | |
| Vitamin C | 30.1mg | 114% | |
| Iron | 0.6mg | 7% | |
| Calcium | 27.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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