Directions:
- Heat the oil and butter in a heavy-bottomed stew pot and add the pork cubes; brown them.
- Add the onion and cook until just beginning to turn golden.
- Add the carrots, parsnips and squash; pour in the beer and some of the water.
- Hit the cheesecloth bag of spices with a rolling pin to break the seeds and add it to the pot.
- Cover and simmer 30 minutes.
- Add the fennel, cabbage and apples, and any water or additional beer if needed.
- Cover and simmer another 5-7 minutes, until the apples are tender.
- Season to taste.
- Fish out the cheesecloth bag.
- Serve in a tureen with as much or little liquid as you like, and sprinkle it with chopped fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 916.05 Kcal (3835 kJ) | ||
| Calories from fat | 611.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.91g | 104% | |
|---|---|---|---|
| Cholesterol | 59.51mg | 20% | |
| Sodium | 349.65mg | 15% | |
| Potassium | 932.24mg | 20% | |
| Total Carbs | 55.22g | 18% | |
| Sugars | 19.44g | 78% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 11.54g | 23% | |
| Vitamin C | 50.7mg | 85% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1mg | 6% | |
| Calcium | 135.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 130.2 Kcal (545 kJ) | ||
| Calories from fat | 86.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 104% | |
|---|---|---|---|
| Cholesterol | 8.46mg | 20% | |
| Sodium | 49.7mg | 15% | |
| Potassium | 132.5mg | 20% | |
| Total Carbs | 7.85g | 18% | |
| Sugars | 2.76g | 78% | |
| Dietary Fiber | 1g | 28% | |
| Protein | 1.64g | 23% | |
| Vitamin C | 7.2mg | 85% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.1mg | 6% | |
| Calcium | 19.3mg | 14% | |
* 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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