Caribbean Cabbage
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each | pork chops |
*
|
| 1 | head |
cabbage
small head |
*
|
| 4 | each | carrots |
|
| 1 | cup |
chicken broth
or broth |
|
| ¼ | teaspoon | garlic salt |
|
| 1 | tablespoon |
allspice
ground |
|
| 1 | tablespoon |
butter
margerine or oil |
|
| 2 | tablespoons |
water
for deglazing |
|
| 1 | x | salt and black pepper |
*
|
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 1/8" 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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