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Chorizo and Chickpea Stew with Wilted Cabbage
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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
gluten-free
(?)
Has gluten from:
all-purpose flour
chicken stock
kid friendly
has meat
(?)
Has meat from:
pancetta
beef chorizo sausage
chicken stock
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
pancetta
beef chorizo sausage
vegetarian
(?)
Not vegetarian due to:
pancetta
beef chorizo sausage
pescatarian
(?)
Not pescatarian due to:
pancetta
beef chorizo sausage
paleo
(?)
Not paleo due to:
all-purpose flour
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 122%, Fat (total lipid) as 87.2%, Sodium as 112% and Sugar as 97.7% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 10.1% of RDA
• Calories: 122% of RDA
• Carbs: 35.8% of RDA
• Fat (total lipid): 87.2% of RDA
• Fiber: 74.4% of RDA
• Fructose: 15.2% of RDA
• Protein: 40.1% of RDA
• Sodium: 112% of RDA
• Sugar: 97.7% of RDA
• Vitamin A (IU): 40.9% of RDA
• Vitamin B6: 50.0% of RDA
• Vitamin C: 135% of RDA
• Iron: 9.2% of RDA
• Magnesium: 33.5% of RDA
• Manganese: 383% of RDA
• Niacin: 40.2% of RDA
• Potassium: 39.0% of RDA
• Zinc: 27.5% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
98.5
g
Calories
2460
 
Fiber
20.8
g
Iron
1.73
mg
Protein
45.2
g
Sodium
1514
mg
Sugars
30.5
g
Fat (total lipid)
53.3
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3
tbsp
+
-
 
unsalted.
 
1
whole
+
-
 
halved lengthwise and thinly sliced.
 
2
lbs
+
-
 
quartered, cored, and cut crosswise into 1/4-inch-thick strips (12 cups).
 
3/4
tsp
+
-
 
 
1
cup
+
-
 
 
1
tbsp
+
-
 
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
2
tbsp
+
-
 
 
1 1/4
cups
+
-
 
cubed.
 
2
whole
+
-
 
cut into small rounds.
 
1
whole
+
-
 
chopped.
 
1
whole
+
-
 
seeded and diced.
 
3
cloves
+
-
 
chopped.
 
1 1/2
tsp
+
-
 
 
1
whole
+
-
 
large, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender.
 
1
can
+
-
 
drained and rinsed.
 
1/2
cups
+
-
 
 
1
can
+
-
 
28-ounce.
 
1/2
cups
+
-
 
 
1
tbsp
+
-
 
chopped.
 
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PREPARATION
PREPARING THE WILTED CABBAGE
1.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes.
2.
Stir in cabbage, salt, and 1/2 cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes.
3.
Transfer to a bowl and set aside.
4.
In a small saucepan, whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and whisk until combined well.
5.
Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.
PREPARING THE STEW
6.
Heat 1 tbsp oil in a large frypan over medium-high heat.
7.
Add the cubed potatoes and cook for 2-3 minutes, stirring to distribute the heat evenly. Remove from pan and set aside.
8.
In the same pan, add the remaining 1 tbsp olive oil.
9.
Cook pancetta and chorizo, turning, for 2-3 minutes until starting to crisp.
10.
Remove and drain on paper towel. Drain excess oil and fat, leaving 2 tablespoons in pan.
11.
Return the pan to medium heat. Add the onion and red bell pepper and cook, stirring, for 5 minutes or until softened.
12.
Return the pancetta and chorizo to the pan with the garlic and oregano.
13.
Stir for a further minute, then add the potatoes, chickpeas, wine, tomato puree and stock.
14.
Season, bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened.
TO SERVE
15.
On a plate, add a few spoonfuls of wilted cabbage.
16.
Top with a few spoonfuls of stew and garnish with fresh chopped parsley.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free chicken stock for chicken stock.
2.
Make it Dairy Free!
 
A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Soy Free!
 
A soy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
4.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free chicken stock for chicken stock.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 2460
Protein 45.2 g
Carbohydrates 98.5 g
Iron 1.73 mg
Fiber 20.8 g
Calcium 101 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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