This delicious winter recipe is, for some people, a total “comfort food” experience.
Serves: 6 Prep. time: 35′ Cooks in: 1:30′ Ready in: 2h + 5′
1½ kg pork, boneless, cut in portions
1 medium cabbage, cut in large stripes
2 tbsp tomato puree dissolved in 2 cups of water
5-6 celery sprigs, chopped
1 large onion, finely chopped
1 red chili pepper
1 cup feta cheese, grated (optionally)
½ cup extra-virgin olive oil
Wash meat and pat dry using kitchen paper. Put in a large bowl and season well with salt and pepper. In a very large pan heat oil and cook meat in batches until nicely browned on all sides. Transfer on a plate with a slotted spoon. In the same pan cook onion and celery until tender. Return pork in the pan, cook for another minute stirring all ingredients and add 1 cup of hot water.
Reduce heat to medium and cook for 10΄. Stir in tomato paste and red chili pepper. Cook for another 40΄ until meat is just tender. Then add cabbage, taste for salt and simmer for 20΄ or until cabbage and pork are cooked well.
Serve in plates, sprinkling with some feta cheese if you like.
Photo George Drakopoulos – Food styling Tina Webb
Και η συνταγή στα ελληνικά: Χοιρινό κοκκινιστό με λάχανο και φέτα