Main courses
Karelian Stew with Roasted Cabbage
Beef and pork are slowly braised with onion, allspice and bay leaf until tender. Roasted cabbage makes a low-carb side in place of root vegetables.
Servings in this printout: 6
Ingredients
- 400 g beef stewing meat
- 400 g pork stewing meat
- 1 onioncut into wedges
- 7 dl water
- 1 tsp salt
- 8 whole allspice berries
- 2 bay leaves
- 700 g white cabbagefor serving
- 2 tbsp olive oilfor cabbage
- black pepperfor cabbage to taste
Method
- Heat the oven to 150°C. Put the meat and onion wedges in a lidded ovenproof casserole.
- Add water, salt, allspice and bay leaves. The liquid should reach almost to the level of the meat.
- Cook, covered, on the lower oven rack for about 2.5–3 hours, until the meat is tender. Check occasionally that there is enough liquid in the casserole.
- Cut the cabbage into wedges and place on a lined baking tray. Brush with oil and season with pepper. Roast at 225°C for 20–25 minutes, until the edges are browned.
- Serve Karelian roast with roasted cabbage.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 6.6 g
- Total carbohydrates (incl. fibre and polyols)
- 9.13 g
- Protein
- 28.79 g
- Fat
- 9.07 g
- GL estimate
- about 4 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- white cabbage · Food group average
Calculated ingredient-based estimate per serving, not a measurement of the prepared meal. All supported positive carbohydrate amounts are included. An unmatched individual portion under 1 g available carbohydrate per serving may be omitted only while all such portions total less than 2 g per serving; the omitted amount is disclosed. This is an editorial tolerance, not a clinical precision limit.
Small portions omitted: 2 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- white cabbage ·
vegetables-category-mean-gi-66 · fineli-320-release-20
Carbohydrate data sources
- NAUDANLAPA/ETUSELKÄ, NAUDAN KEITTOLIHA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Pork, forequarter shoulder roast, lean, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
- SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VALKOKAALI, KERÄKAALI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- International tables of glycemic index and glycemic load values 2021: a systematic review · Very broad category proxy. It may poorly represent individual non-starchy vegetables and is shown with low confidence. (Low)CATEGORY_MEAN
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
- Carrot can be added to the stew in the traditional way, but it increases the carbohydrate content per serving.
- The length of the stewing time depends on the size of the pieces of meat.