Name: Pork with Cabbage (Hirino me Lahano)
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: 1½ cups grated ripe tomatoes (see Note) or 1½ cups canned diced tomatoes with their juice; 1½–2 teaspoons Aleppo pepper or ⅔–1 teaspoon crushed red pepper flakes (the smaller amount if using the Hot Pepper and Herb Mix); Salt; 1 cinnamon stick; ⅓ cup olive oil; 1 teaspoon sugar; 1 2-pound boneless pork shoulder or roast leg (fresh ham), trimmed of most fat; 1 large onion, coarsely chopped; 1 teaspoon Hot Pepper and Herb Mix (optional); 1 cup dry red wine; 3 tablespoons chopped fresh flat-leaf parsley (optional); 1 large cabbage (about 2 pounds), preferably savoy, cored, quartered and sliced into thick ribbons

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS DISH is called kapuska in Olympi, an unspoiled medieval village on the island of Chios, where the recipe comes from. The word is probably Slavic, and it is also used in Turkey for a similar dish. During the last century, many Chians, especially people from this particular village, lived and prospered in Istanbul. Kapuska was most likely one of the dishes they brought with them when they returned to their island. The dish is flavored with a homemade fragrant spice mixture