Difference between revisions of "Cyprian Pork with Cabbage"
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* [[salt]] and [[pepper]] to taste | * [[salt]] and [[pepper]] to taste | ||
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# Clean [[cabbage]] of outer leaves, root and thick stems. Cut into thick strips, soak in salted [[water]] for a while and drain. Wash meat and cut into portions, [[salt]] and [[pepper]] and drain. | # Clean [[cabbage]] of outer leaves, root and thick stems. Cut into thick strips, soak in salted [[water]] for a while and drain. Wash meat and cut into portions, [[salt]] and [[pepper]] and drain. | ||
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[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
[[Category:Cypriot cuisine]] | [[Category:Cypriot cuisine]] | ||
| − | [[Category:Meat | + | [[Category:Meat Recipes]] |
[[Category:Cypriot cuisine]] | [[Category:Cypriot cuisine]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
Latest revision as of 11:36, 15 July 2012
Description
Ingredients
- 2 pounds lean Pork
- Medium head of cabbage
- 3 onions, finely cut
- 1 tablespoon tomato paste
- 2 tablespoons butter
- salt and pepper to taste
Procedures
- Clean cabbage of outer leaves, root and thick stems. Cut into thick strips, soak in salted water for a while and drain. Wash meat and cut into portions, salt and pepper and drain.
- Heat butter in a saucepan and put in meat and onions to sauté.
- Dilute tomato paste in a little water and put in pan.
- Add water to cover meat and simmer. Just before meat is done, put cabbage in pan with a little salt, putting meat to one side of same pan.
- Add more water if needed to cover food and complete cooking making sure food is left in only its own juices without excess liquid.
