Caribbean Cabbage
Submitted by ziggyowner
Quick-braised pork and crisp cabbage seasoned with warm Caribbean allspice for a one-pot weeknight dinner that’s ready in 30 minutes and tastes like island comfort food.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of humble, satisfying meal that gets dinner on the table fast without tasting like you took shortcuts.
Thin-sliced pork steams with cabbage and carrots in a garlicky broth spiked with allspice, that warm spice that shows up in Jamaican jerk and island stews.
The vegetables stay crunchy, the pork stays tender, and the whole thing comes together in one pot.
Pro Tips
- Don’t overcook the cabbage - it should have some bite left, not turn mushy
- Slice the pork thin (¼ inch) so it cooks quickly and stays juicy
- Adjust the allspice to your taste - start with less if you’re not sure about the flavor
- Leftovers taste even better the next day when the allspice has mellowed into the vegetables
Ingredients
Directions
Brown pork steaks in butter, margerine or oil.
Set aside to cool.
Deglaze skillet with 2 tablespoon water.
Pour liquid into a 4 qt pot. Cut carots into ⅛” thick slices.
Add to pot and set pot over medium heat. Add chicken stock, garlic salt, allspice, salt and pepper to pot.
Remove any bones from the pork steaks and cut them crosswise into ¼ inch wide strips.
Add the pork strips to the pot.
Core and coarsly chop the cabbage. Add to pot.
Stir well to mix all the ingredients.
Cover the pot and allow the meat and vegetables to steam for a few minutes, but not too long.
The carrots and cabbage should still be somewhat crisp (al dente) when served.
Serve with steamed rice.
OPTIONS: Alter spices any way you like. Add, delete or substitute any of the ingredients.
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