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Greek Pork With Cabbage

A flavorsome sweet and sour Pork with Cabbage slowly cooked in its juices along with white wine and lemon until fork-tender.

Cook Time
mins
Servings: 4
Course: Main Course
Cuisine: gluten-free

Ingredients

  • olive oil
  • 750 grams (1.6 pounds) boneless pork shoulder or pork neck cut into 4 cm (1½-inch) pieces
  • 1200 grams (2.6 pounds) white cabbage coarsely shredded/chopped
  • 1 teaspoon sweet paprika
  • 1 small onion minced
  • 2 garlic
  • 150 grams (⅔ cup) chopped leek mostly the white part
  • 125 ml (½ cup) semi-sweet white wine
  • 5 tablespoons fresh lemon juice + extra to serve with (optional)
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • Optional: hot or sweet red pepper flakes to serve with

Instructions

    Cup of Yum
  1. Prepare the pork. Add the pork to a mixing bowl and season with sweet paprika, salt, and pepper.
  2. Heat a splash of olive oil in a medium-sized cooking pot over medium-high heat.
  3. Sear the pork in the hot oil on all sides.
  4. Add the onion, leek, and garlic. Cook until softened.
  5. Add the shredded cabbage in batches. Season with salt to help the cabbage release its juices and cook until softened, stirring occasionally.
  6. Pour in the wine and lemon juice.
  7. Add the bay leaf and dried oregano and cook for 2 minutes uncovered.
  8. Simmer covered over low heat for about 45 minutes or until pork is fork-tender.
  9. 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.