Giorgos Tsoulis’ Greek Braised Pork and Cabbage

Name: Greek Braised Pork and Cabbage
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Greek
Ingredients: 100 ml olive oil (plus extra to serve); 1 kg boneless pork leg (cut into 5 cm cubes); 4 spring onions (finely chopped); 2 leeks (coarsely chopped); 2 cloves of garlic; 1 chicken stock cube; 1 cinnamon stick; 3 bay leaves; 200 ml tomato juice; 1 cabbage (coarsely chopped); 1 bunch flat-leaf parsley (finely chopped); Salt; Pepper

Giorgos Tsoulisʼ Greek Braised Pork and Cabbage recipe tastes incredible. See ingredients & method below.

A hearty and wholesome pork dish with a hint of spice.

What's not to love with this one pot wonder? Simple and fuss-free, this dish will warm you up and keep you full. ... More

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yield

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Pairs with

Pinot Noir

Viognier

Ingredients

100 ml olive oil (plus extra to serve)

1 kg boneless pork leg (cut into 5 cm cubes)
4 spring onions (finely chopped)
2 leeks (coarsely chopped)
2 cloves of garlic
1 chicken stock cube
1 cinnamon stick
3 bay leaves
200 ml tomato juice
1 cabbage (coarsely chopped)
1 bunch flat-leaf parsley (finely chopped)
Salt
Pepper

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Method

Place the olive oil in a deep saucepan with a lid over medium-high heat, add the pork and sauté for 5 minutes on all sides.
Add the spring onion and leek and cook for 5 minutes. Add the garlic and cook for a further 30 seconds until fragrant.
Add 800 ml water, the stock cube, cinnamon, bay leaves and tomato juice, cover with the lid and cook over medium heat for 1 hour and 30 minutes.
Add the cabbage and parsley, cover again and cook for a further 30–35 minutes, until the cabbage has softened and the pork is cooked through.
Season with salt and pepper and a little olive oil, if necessary. Serve hot.

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