Braised Cabbage & Pork

Buttery and tender cabbage studded with juicy chunks of pork shoulder and cooked low and slow in the oven

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pork cabbage

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This is Baba Dani’s recipe for cabbage with pork. There are just a few ingredients, but the technique makes for some insanely tasty comfort food.

After you make this dish, try Baba’s Bulgarian feta cheese pie recipe.

How To Make Cabbage With Pork

Start off by browning the pork pieces in a hot pan until crusty on all sides. It’s best to do this in two batches, as to not overcrowd the pan.

In the meantime, size one large head of green cabbage very thin. Add some of the cabbage to a large dutch oven and pour over 1/4 can of whole peeled tomatoes.

Using your hands, massage the cabbage together with the tomatoes. The goal is to bruise the cabbage and break it down so it releases water while cooking. Repeat with the remaining cabbage and tomatoes.

Add the browned pork to the pot along with 2 teaspoons of salt. Mix well, bring to a boil, reduce to a simmer, and cook with the lid on for 45 minutes.

Transfer the cabbage to a baking dish, carefully top with hot melted ghee, and bake in the oven for one hour until the pork is tender and the edges and nicely browned. Enjoy!

Make sure to try my other comfort food recipes:

 

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pork cabbage

Braised Cabbage and Pork

Course: dinner
Cuisine: bulgarian
Keyword: cabbage, cabbage and pork, pork stew, stew
Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 5 people
Author: Bobby Parrish

Tender and buttery braised cabbage with juicy chunks of pork shoulder.

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Ingredients

  • 1 medium head green cabbage
  • 28 ounce can whole peeled san marzano tomatoes
  • 1/2 cup total of chopped parsley & dill
  • 1/4 cup ghee or butter
  • Salt & pepper
  • 2 pounds pork shoulder
  • Avocado oil

Instructions

  1. Cut the pork into 1.5 inch cubes and season with 1.5 teaspoons salt, few cracks pepper, and mix well. Preheat a large cast iron pan over medium-high heat with 2 tablespoons of avocado oil until very hot. Working in two batches, sear the pork until deep brown on both sides. remove from pan and set aside.
  2. Slice the cabbage fine and place in a large bowl. Transfer a large handful of the sliced cabbage to a dutch oven or wide soup pot. Add 1/4 of the tomatoes and crush them up with your hands while squeezing the cabbage. The goal is to bruise the cabbage as much as possible so the natural water exudes and to mash up the tomatoes. Repeat until all the cabbage and tomatoes are in the dutch oven, add the browned pork, 2 teaspoons of salt, and mix well.
  3. Bring to a boil on the cooktop, reduce to a simmer and close the pot lid. Cook for 45 minutes then remove the lid and cook until almost all of the liquid is gone. Fold in the chopped parsley and dill.
  4. Preheat oven to 425F. Transfer the cabbage to a 9x12 baking dish. Add the ghee to a small pan and heat over medium-high until it's very hot. The ghee should start to shimmer. Carefully pour the ghee all over the top of the cabbage and mix well. Bake for 30 minutes, turn heat down to 350F, and bake another 30 minutes, or until the edges are browned and crispy.
  5. Allow to rest for 20 minutes before serving. Enjoy!

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