Greek Pork and Cabbage Stew (Xoirino Me Laxano)

Name: Greek Pork and Cabbage Stew (Xoirino Me Laxano)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 5 servings
Ingredients: ¼ cup Olive oil (for frying the meat); 1 ½ kg Pork neck (cut into chunks); 2 Onions (diced); 5 Garlic cloves (minced); 2 Carrots (grated); 1 Spicy red chilli (finely sliced); 1 tbsp Tomato paste; 400 grams Crushed tomatoes; 1 tsp Ground cinnamon; ½ tsp Ground allspice; 1 tsp Dried thyme; 1 tsp Dried oregano; 1 tsp Black pepper; 2 Bay leaves (fresh); 1 kg Cabbage (cleaned and coarsely shredded); 1 Lemon juiced; 2 tsp Salt; 750 ml Vegetable stock (or water, and only use as much as needed)

5 servings

portions

20 minutes

temps actif

1 hour 20 minutes

temps total

Commencer à Cuisiner

Ingrédients

¼ cup Olive oil (for frying the meat)

1 ½ kg Pork neck (cut into chunks)

2 Onions (diced)

5 Garlic cloves (minced)

2 Carrots (grated)

1 Spicy red chilli (finely sliced)

1 tbsp Tomato paste

400 grams Crushed tomatoes

1 tsp Ground cinnamon

½ tsp Ground allspice

1 tsp Dried thyme

1 tsp Dried oregano

1 tsp Black pepper

2 Bay leaves (fresh)

1 kg Cabbage (cleaned and coarsely shredded)

1 Lemon juiced

2 tsp Salt

750 ml Vegetable stock (or water, and only use as much as needed)

Instructions

Season and Prepare the Pork: Season the pork chunks lightly with salt and pepper. Heat the olive oil in a large pot over medium-high heat, then sear the pork until browned on all sides. Remove the pork from the pot and set it aside.

Sauté the Aromatics: Add the onions, garlic, carrots, and chili to the same pot. Mix well, then add the tomato paste and stir for 1–2 minutes to caramelize.

Build the Base: Add the crushed tomatoes, cinnamon, allspice, thyme, oregano, black pepper, and bay leaves. Mix well to combine.

Add the Cabbage: Add in the shredded cabbage, then the lemon juice and salt. Stir to coat the cabbage thoroughly in the tomato and spice mixture. Cook for 1–2 minutes.

Combine and Cook: Return the seared pork to the pot, nestling it deeply into the cabbage mixture so it is fully submerged and absorbs all the flavours. Pour in the vegetable stock, adding just enough to almost cover the contents. Cover with a lid and cook on low heat for 45 minutes, until the pork is tender and the cabbage is soft. Taste the stew and adjust the seasoning with additional salt or pepper, if needed.

Rest and Serve: Turn off the heat and allow the stew to rest for 10 minutes. Serve and enjoy!

Nutrition

Taille de Portion

Calories

623 kcal

Lipides Totaux

29 g

Lipides Saturés

8 g

Lipides Insaturés

18 g

Acides Gras Trans

0.1 g

Cholestérol

180 mg

Sodium

1909 mg

Glucides Totaux

31 g

Fibres Diététiques

9 g

Sucres Totaux

16 g

Protéines

62 g