Pork with Cabbage

My parents are visiting us this week and naturally, I put them to work as soon as they got here. I’m such a loving child. My father was put in charge of Parker’s bedroom remodel (painting the walls, installing new curtain rods, etc…) and my mom was put in charge of taking over in the kitchen for the week. Bless her. There is something so luxurious about coming home to a house that smells beautifully of a delicious home cooked dinner. This is also quite the treat because our workdays have been getting later and later and dinner has become increasingly simplistic. So this week, we’re savoring the “cooking all day” quality my mom’s Greek meals.

This dish is primarily served in the winter months in Greece when the temperature is cold and fresh produce is harder to come by. Both of my parents remember having this as children, so this recipe has been in my family for at least 4 generations. There are only a few simple ingredients, but it does take a little bit of time to cook. Here is what you’ll need:


1 head of cabbage, cut into large pieces
1 large onion, diced
2 lbs. of country style pork ribs
1/4 cup olive oil
4 Tbs. tomato paste diluted in 1 cup of water
1 tsp. paprika
2 Tbs. red wine vinegar
salt and pepper to taste

First, in a dutch over or large stock pot, brown the ribs over high heat in the 1/4 cup of olive oil. Add onion and saute for 5 minutes or so. Add in the vinegar, diluted tomato paste, paprika, salt, pepper and an additional 1 cup of water. Bring to a low simmer and cook for about an hour or until the meat is fork tender.

Once the meat is almost done, put your cabbage in a microwave safe bowl and cook it in the microwave for 10 minutes. Once it’s done, add the cabbage to the stock pot, mix it well, cover and cook it for another 45 minutes. After 45 minutes, turn up the heat to high and cook it for an additional 15 minutes until most of the liquid has evaporated.

And that’s it! As I mentioned before, it comes together quite equally, but it does need to cook for a couple of hours so this might be better to make on a weekend. This dish is one that only grows more flavorful the next day, so the next time this is added to our weekly menu, the plan is to make it on a Sunday and reheat it for a weekday meal.


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