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.
Servings: 4
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
- 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.