Pork With Cabbage
Food evokes memories and this dish was one my mom would make when I was younger. That doesn’t mean I automatically ate it but I remember my mom would make it in the winter.
Fast forward a couple of decades and I tried this dish again and my adult tastes approved of this dish. It’s simple, a one-pot wonder, healthy and delicious!
The ingredient list is basically pork, cabbage, onions and a few other things – making this dish “the whole is greater than the sum of it’s parts.”
4
servings
15
minutes
1
hour
-
1 1/2 lbs. pork (shoulder/butt, loin or tenderloin)
-
1/4 cup extra-virgin olive oil
-
1 head of green cabbage
-
1 1/2 cups diced onion
-
1/4 cup red wine vinegar
-
3 strips of lemon peel
-
3 bay leaves
-
3-4 sprigs of thyme
-
1 heaping Tbsp. sweet paprika
-
1/2 cup tomato puree
-
pinch of chilli flakes
-
salt and pepper to taste
- Cut your meat into chunks and lightly season with salt and pepper. Place a large pot on your stovetop over medium-high heat. Add oil and pork and brown on all sides. Remove pork and set aside.
- Cut your cabbage in half and remove the core. Roughly chop the cabbage and place in the pot along with onions. Reduce heat to medium and cook for 10-12 minutes.
- Add the vinegar, lemon peel, bay leaves, thyme, tomato sauce and some more salt and pepper. Place the pork back in the pot and add enough hot water to…
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