This recipe isn’t your average baked cabbage dish. It’s a flavor explosion waiting to happen, featuring tender pork nestled amongst layers of savory cabbage. Best of all, it’s surprisingly easy to prepare, making it a perfect weeknight meal.
Let’s be honest, weeknight dinners can feel like a chore. You’re staring into the fridge, willing some magical, delicious meal to appear. Takeout menus are tempting, but your wallet and waistline are screaming for mercy. Fear not, my fellow home cooks, because I have a recipe that’s about to become your new weeknight hero: Baked Cabbage and Pork.
Now, I know what you might be thinking. Cabbage? Isn’t that kind of, well, boring? Let me tell you, this dish is anything but. It’s a flavor explosion in every bite, with tender, juicy pork nestled amongst layers of savory, caramelized cabbage. The best part? It’s surprisingly easy to throw together.
This recipe came about on one of those very same desperate weeknights. I had a hunk of pork neck in the fridge, some leftover cabbage, and a serious craving for comfort food. With a little creativity and inspiration (okay, maybe a peek at my favorite food blog), this dish was born. The result? A hearty, satisfying meal that left my taste buds dancing and my wallet happy.
So ditch the takeout menus and dust off that baking dish. This Baked Cabbage and Pork is about to become your weeknight BFF.
Key Points of This Recipe
- Easy to make – perfect for busy cooks
- Flavorful and sure to impress
- Hearty and satisfying
Ingredients
For the Pork:
- 1.5 kg (4 lb) Pork neck (or shoulder)
- 3 Onions, thinly sliced
- 1 Tbsp Salt
- 1 tsp Black pepper
- 1 tsp Oregano
- 3 tsp Paprika
- 3 Tbsp Vinegar
- 1 Tbsp Mustard
For the Cabbage:
- 3 kg (8 lb) Cabbage, thinly sliced
- 2 Onions, thinly sliced
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tsp Paprika
- 1 tsp Coriander
- 7 Tbsp Vegetable oil
For the Topping:
- 2 Tomatoes, sliced
- 200 gr (7 oz) Mozzarella cheese, shredded
Instructions
- Marinate the Pork: In a large bowl, combine the pork neck, sliced onions, salt, pepper, oregano, paprika, vinegar, and mustard. Mix well, ensuring the pork is evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
- Prepare the Cabbage: While the pork marinates, thinly slice the cabbage. In a separate large bowl, toss the cabbage with the remaining ingredients for the cabbage (sliced onions, salt, pepper, paprika, coriander, and vegetable oil).
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Assemble the Dish: In a large baking dish, spread out half of the seasoned cabbage. Top the cabbage with the marinated pork and its juices. Finally, spread the remaining seasoned cabbage over the top.
- Bake: Cover the baking dish tightly with foil and bake for 50 minutes.
- Add the Cheesy Topping: After 50 minutes, remove the dish from the oven and take off the foil. Top with sliced tomatoes and shredded mozzarella cheese.
- Final Bake: Return the uncovered dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy! Let the dish cool slightly before serving. This flavorful baked cabbage and pork is delicious on its own, but can also be paired with mashed potatoes, rice, or crusty bread for a complete meal.
Tips
- For a richer flavor, use bone-in pork shoulder instead of pork neck.
- If you don’t have coriander, you can substitute with another herb like thyme or rosemary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
