Greek Pork With Cabbage
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Unrated
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Cook Time
55 mins
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Servings
4
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Course
Main Course
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Cuisine
gluten-free
Greek Pork With Cabbage
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A flavorsome sweet and sour Pork with Cabbage slowly cooked in its juices along with white wine and lemon until fork-tender.
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Ingredients
- olive oil
- 750 grams (1.6 pounds) pork shoulder cut into 4 cm (1½-inch) pieces, boneless, or pork neck
- 1200 grams (2.6 pounds) cabbage coarsely shredded/chopped, white
- 1 teaspoon paprika sweet
- 1 small onion minced
- 2 garlic
- 150 grams (⅔ cup) leek mostly the white part, chopped
- 125 ml (½ cup) white wine semi-sweet
- 5 tablespoons lemon juice + extra to serve with (optional, fresh
- 1 bay leaf
- 1 teaspoon oregano dried
- Optional: red pepper flakes to serve with, hot or sweet
Instructions
- Prepare the pork. Add the pork to a mixing bowl and season with sweet paprika, salt, and pepper.
- Heat a splash of olive oil in a medium-sized cooking pot over medium-high heat.
- Sear the pork in the hot oil on all sides.
- Add the onion, leek, and garlic. Cook until softened.
- Add the shredded cabbage in batches. Season with salt to help the cabbage release its juices and cook until softened, stirring occasionally.
- Pour in the wine and lemon juice.
- Add the bay leaf and dried oregano and cook for 2 minutes uncovered.
- Simmer covered over low heat for about 45 minutes or until pork is fork-tender.
- Serve with freshly ground pepper and hot or sweet red pepper flakes on top. You can also serve it with a few drops of freshly squeezed lemon on top.
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