Thracian lahania
Cooking time1 hour 40 minutes
Prep time20 minutes
Servings5 portions
Ingredients
INGREDIENTS
- 1500 g pork (shoulder or leg) cut into portions
- 1000 g white cabbage, finely chopped
- 800 ml meat stock
- 3 leeks, finely chopped
- 1 Tbsp sweet paprika
- ½ tsp red pepper flakes
- 100 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
- Freshly ground pepper
- Salt
To serve
- Lemon
- Finely chopped parsley or wild celery leaves
Instructions
EXECUTION
- Heat half the olive oil in a wide saucepan and brown the meat well on all sides. Season with salt and pepper.
- Add the stock and skim off the foam for as long as necessary. Simmer the meat for 60 minutes or until well cooked.
- In a saucepan, sauté the leeks and cabbage in the remaining olive oil until it wilts.
- Add the paprika, salt and red pepper flakes and (gradually) as much stock as you need to simmer the cabbage for about 40 minutes until it is left in the oil.
- Serve the cabbage and the meat with lemon, chopped parsley or wild celery leaves.
If you like, you can also use pickled cabbage.
