Greek Pork and Cabbage Stew Recipe (Xoirino Me Laxano)

This Greek pork and cabbage stew recipe is a traditional dish that’s packed with tender, fall-apart pork and juicy cabbage in a flavourful sauce. With just a few simple ingredients, the pork gently simmers, absorbing all the rich, aromatic spices, while the cabbage becomes perfectly tender, soaking up every bit of flavour. Known as xoirino me laxano in Greek, trust me, once you try this dish, it’ll quickly become one of your favourite go-to stews!

If you enjoy this type of dish and are looking for more main courses to add to your dinner rotation, be sure to check out my beef stifado and slow-cooked Greek lamb shank recipe. Both dishes slowly simmer in rich, flavourful sauces that are sure to impress!

Jump to:

• Why you will love this recipe
• Overview of the key steps
• Watch the short video tutorial
• Ingredients
• Preparation
• Step-by-step Cooking Instructions
• Top Tips
• Serving suggestions
• Storage
• FAQ
• 📖 Recipe

Why you will love this recipe

• A True Comfort Food: This dish is packed with tender, fall-apart pork and juicy cabbage, working perfectly together to create a satisfying meal that warms the heart.
• Everyday Ingredients, Big Flavours: You only need a handful of simple, everyday ingredients to create something truly special. Plus, it's a healthy way to enjoy a generous amount of vegetables, making this dish both nourishing and full of flavour.
• Fast Cooking, Slow-Cooked Taste: In just one hour on the stove, this dish develops deep, slow-cooked flavours that taste like it’s been simmering all day.
• Authentic Greek Flavours with History: Known as "xoirino me laxano", this traditional dish has roots in Greek holiday celebrations and was once a popular meal during Christmas time. However, it’s enjoyed year-round, especially on cold days!

Overview of the key steps

• Brown the Pork: Begin by browning the pork to seal in its juices and develop its flavour.
• Sauté the Vegetables: Cook the onions, garlic, carrots, and chili until softened, creating a flavourful base.
• Add the Spices and Cabbage: Stir in the herbs and spices, then mix in the cabbage, coating it in the rich, aromatic mixture.
• Simmer to Perfection: Return the pork to the pot, add stock, and let everything simmer gently until the pork is tender and the stew is infused with flavour.

Watch the short video tutorial

Want to see how it’s done? Watch my step-by-step video tutorial on making this delicious Greek pork and cabbage stew. 

Make sure to like, comment, and share the video with your friends who love Greek food! Kali Orexi!

Ingredients

Let’s take a closer look at what makes this dish so special! As always, check the recipe card below for precise quantities.

Pork Neck

• Great for Slow Cooking: Pork neck is perfect for slow cooking because it has the right balance of fat and meat. The fat melts as it cooks, making the meat tender and juicy while soaking up the flavours of the sauce.
• Tender and Juicy: As the pork neck cooks, the fat breaks down and keeps the meat juicy and full of flavour, giving you a hearty stew.
• Substitutes: If you can’t find pork neck, pork shoulder is a good substitute. Pork chops also work, although they might not be as tender, they’re definitely an easy option.

The Rest of the Ingredients

• Olive Oil: Used for browning the pork, it adds richness and is a must-have in any traditional Greek recipe. A staple of the Mediterranean diet, known for its health benefits and incredible flavour. 
• Onions, Garlic, Carrots, and Chili (Hot Red Pepper): These ingredients create a flavourful base for the dish. The carrots add a touch of sweetness, and the chili gives a bit of heat. For a milder version, leave out the chili or use a pinch of chili flakes instead.
• Tomato Paste and Crushed Tomatoes: These are the heart of the sauce, adding savoury depth and a vibrant colour. They bring all the ingredients together for a rich, delicious flavour.
• Herbs (Oregano, Thyme, and Bay Leaves): These classic herbs bring a layer of earthy and aromatic flavour. Make sure to use fresh bay leaves so they don’t break or crumble into the dish.
• Spices (Cinnamon and Allspice): The cinnamon adds a little sweetness, while the allspice enhances the overall richness of the flavours.
• Cabbage: The cabbage becomes tender as it cooks, soaking up the rich flavours of the sauce. I recommend using green cabbage, and be sure to remove a few outer layers and the core before shredding.
• Lemon Juice: A squeeze of fresh lemon juice brightens up the dish and balances out the richness of the pork. Feel free to add a little extra at the end if you like a tangier finish.
• Vegetable Stock: This keeps the stew juicy and helps all the ingredients come together beautifully. You can also use chicken stock or just water if you prefer.

Preparation

Once this dish gets cooking, it’s pretty straightforward, so let’s get prepared with all your main ingredients to make sure everything runs smoothly.

1. Gather Your Tools: Have a large pot or Dutch oven ready, along with tongs, a wooden spoon, and maybe even a slotted spoon for taking out the meat at the end.
2. Gather Your Ingredients: Measure out all the herbs and spices, mince the garlic, dice the onions, grate the carrots, and slice the chili if you’re using fresh. Make sure everything is prepped and ready to go.
3. Prepare the Pork: Cut the pork into large chunks (about fist-sized) for slow cooking. Season lightly with salt and pepper before browning.
4. Clean the Cabbage: Remove the outer layers and core, then shred it into coarse pieces. Make sure the cabbage is clean and ready to toss in when needed.
5. Juice the Lemon: Have your lemon juiced and ready to add at the right step.

Step-by-step Cooking Instructions

Follow these simple steps to create your delicious pork and cabbage stew (xoirino me laxano). If you need a little extra help, refer to the images, watch my video tutorial for step-by-step guidance, or revisit the preparation section for more tips to set you up for success!

Season and Prepare the Pork

1. Season the Pork: Start by lightly seasoning the pork chunks with salt and pepper, ensuring all sides are coated evenly. This helps enhance the flavour as it cooks.
2. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat until hot. This will allow the pork to brown nicely.
3. Sear the Pork: Add the seasoned pork to the pot and sear it on all sides until it turns a rich golden brown. This step locks in the juices and flavour.
4. Set the Pork Aside: Once the pork is browned, remove it from the pot and set it aside. You’ll add it back later, but for now, let it rest.

Sauté the Aromatics

In the same pot, sauté the diced onions and minced garlic for 2 minutes, until softened and fragrant. Then, add the grated carrots, sliced chili, and tomato paste. Mix well and cook for 1–2 minutes to caramelize the tomato paste and bring out its deep flavour.

Note: The carrots help clean the bottom of the pan as they cook, so you won’t need to use other liquids like red or white wine to deglaze.

Build the base

Add the crushed tomatoes, cinnamon, allspice, thyme, oregano, black pepper, and bay leaves. Stir everything together, making sure the spices and tomato sauce coat everything evenly.

Add the Cabbage

Stir in the shredded cabbage, followed by the lemon juice and salt. Mix well, ensuring that the cabbage is fully coated in the rich tomato and spice mixture. Let it cook for 1–2 minutes, allowing the cabbage to soften and absorb the flavours.

Combine and Cook

Return the seared pork to the pot, nestling it deeply into the cabbage mixture so it’s 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 reduce to a low heat.

Let everything simmer for 45 minutes, until the pork is tender and the cabbage has softened. Taste the stew and adjust the seasoning with additional salt or pepper if needed.

Rest and Serve

Once the stew is done, turn off the heat and let it rest for 10 minutes to allow the flavours to settle. Serve the pork stew with some nice crispy bread cut into thick slices, and enjoy the comforting goodness!

Top Tips

• Don’t Rush the Browning: When browning the pork, make sure to give it a couple of minutes on all sides to get that nice golden colour. This step locks in the flavour and helps create a richer stew. Plus, your meat looks much nicer!
• Simmer Low and Slow: After adding the pork back into the pot, let it simmer on low heat for the entire time. I don’t use medium heat, I keep it low with the lid on the entire time, and it steams and cooks perfectly.
• Taste and Adjust: Always taste your stew before serving and adjust the seasoning with more salt, pepper, or more lemon juice for an extra kick if needed.
• Use Fresh Cabbage: For the best flavour and texture, use a nice fresh head of white cabbage. I’ve never made it with red cabbage, but if you’re one of those champion home cooks who loves to experiment, feel free to give it a try if you prefer!

Serving suggestions

This hearty pork stew is perfect on its own, but here are a few ideas to make your meal even more enjoyable:

• Crusty Bread: Serve with a warm, crusty loaf of bread for dipping. It’s the perfect way to soak up all the delicious sauce. Try my crusty bread recipe to make the best homemade loaf!
• Greek Salad: Pair the stew with a fresh, crisp Greek salad. Or even give my Greek tomato salad a go for something really quick and easy.
• Olives and Feta: Add a small plate of olives and feta for a classic Greek touch. The saltiness of the feta complements the stew perfectly.
• Dessert: Check out my portokalopita, sokolatopita, or ravani for easy options, or explore my other Greek dessert recipes here for even more delicious choices!

Storage

• Refrigerate: Store any leftover stew in an airtight container in the fridge for 2-3 days. It tastes fantastic the next day, and I love having it for lunch or dinner again. The flavours continue to develop, making it just as good, if not better!
• Reheat: Reheat gently on the stovetop over medium-low heat. I keep the lid on to let it steam nicely. If the stew has thickened too much in the fridge, add a splash of water or stock to reach your desired consistency. It usually doesn’t need it, as the sauce isn’t very thick, but just check and adjust as needed.
• Freezing: While I’ve never frozen this dish myself, it can be frozen in an airtight container for up to 3 months since it doesn’t contain potatoes, which can lose their texture when frozen. Make sure to let it cool completely before transferring it to a freezer-safe container. When you're ready to enjoy it, thaw in the fridge overnight and reheat on the stovetop.

FAQ

📖 Recipe