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plate of greek pork and cabbage stew with bread ready to be eaten

Greek Pork and Cabbage Stew Recipe (Xoirino Me Laxano)

A traditional Greek pork and cabbage stew recipe with tender, fall-apart meat and juicy cabbage in a flavourful sauce. A true Greek classic!
4 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Greek
Servings 5 people
Calories 623 kcal

Ingredients
  

  • ¼ cup Olive oil for frying the meat
  • 1.5 kg Pork neck cut into chunks
  • 2 Onions diced
  • 5 Garlic cloves minced
  • 2 Carrots grated
  • 1 Spicy red chilli finely sliced
  • 1 tablespoon Tomato paste
  • 400 grams Crushed tomatoes
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground allspice
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • 1 teaspoon Black pepper
  • 2 Bay leaves fresh
  • 1 kg Cabbage cleaned and coarsely shredded
  • 1 Lemon juiced
  • 2 teaspoon Salt
  • 750 ml Vegetable stock or water, and only use as much as needed

Instructions
 

  • Season and Prepare the Pork: Season the pork chunks lightly with salt and pepper. Heat the olive oil in a large pot over medium-high heat, then sear the pork until browned on all sides. Remove the pork from the pot and set it aside.
  • Sauté the Aromatics: Add the onions, garlic, carrots, and chili to the same pot. Mix well, then add the tomato paste and stir for 1–2 minutes to caramelize.
  • Build the Base: Add the crushed tomatoes, cinnamon, allspice, thyme, oregano, black pepper, and bay leaves. Mix well to combine.
  • Add the Cabbage: Add in the shredded cabbage, then the lemon juice and salt. Stir to coat the cabbage thoroughly in the tomato and spice mixture. Cook for 1–2 minutes.
  • Combine and Cook: Return the seared pork to the pot, nestling it deeply into the cabbage mixture so it is 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 cook on low heat for 45 minutes, until the pork is tender and the cabbage is soft. Taste the stew and adjust the seasoning with additional salt or pepper, if needed.
  • Rest and Serve: Turn off the heat and allow the stew to rest for 10 minutes. Serve and enjoy!

Video

Notes

  1. Consistency: This stew is not thick but has a nice, juicy consistency. Be careful not to add too much liquid initially, as the cabbage will release a lot of moisture during cooking.
  2. Pork Tips: Leave the pieces of pork quite large (fist-sized chunks) to allow them to slow cook beautifully and remain tender.
  3. Flavour Absorption: Nestle the pork deeply into the cabbage mixture so it is fully submerged. This ensures the pork absorbs all the rich flavours of the sauce.
  4. Spice Level: Adjust the chili to suit your preference. Leave it out entirely for a mild stew or reduce the amount for a touch of spice.
  5. Serving Suggestions: This dish is best served hot with crusty bread to soak up the flavourful juices.

Nutrition

Calories: 623kcalCarbohydrates: 31gProtein: 62gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 180mgSodium: 1909mgPotassium: 1853mgFiber: 9gSugar: 16gVitamin A: 4923IUVitamin C: 111mgCalcium: 199mgIron: 7mg
Keyword greek pork and cabbage stew, pork and cabbage stew, xoirino me laxano
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