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Pork, Sweet Pepper and Cabbage Stew

4 Servings

1 hour 25 minutes active

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This simple, hearty stew was inspired by a Peloponnese recipe from Diane Kochilas, an expert on Greek cooking and cuisine. We borrowed her technique of grating the onion so that it breaks down completely, adds silky texture and quickly relinquishes all of its flavor to the braising liquid. The cabbage and tomato paste are browned to develop depth and complexity. Serve with garlicky braised greens and crusty bread.



1 hour

25 minutes active


  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    small head (1 pound) green cabbage, halved, cored and cut into 1-inch ribbons

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Nadine L.
November 13, 2022
Tender flavourful stew
I was concerned that, with so few ingredients and no spices in the recipe other than salt and pepper, that this stew might lack flavour but I was wrong. The tomato paste adds plenty of richness. This was so simple yet so gorgeous. The pork was tender, the strands of cabbage silky, and the sauce rich and satisfying. I will definitely be making this again. I served this with fried new potatoes and shallot. Bread would be lovely for soaking up the sauce. A winner. Inexpensive to make, easy to prepare and delicious. A dish that comes out more than the sum of its parts. Thanks Milk Street!
Bill O.
July 17, 2022
Not really sure what's Greek about it
Looking at the recipe, I wasn't sure it would have enough flavor, but my doubts were unfounded. Very good dish. I probably braised for closer to 2 hours to reach desired tenderness. I'd also add another red pepper next time. I had it without any sides or bread, and it was fine that way.
Shelley B.
January 26, 2023
Delicious! Added one Milk street ingredient
This was very good for how simple it was to prepare. I did cook longer than the recipe called for - almost 2 hours and at the end I added the preserved lemon paste - gave it a brightness and good umami flavor.
Nathan Z.

Really easy (especially as I used pre-cut stewing pork from my butcher), and very tasty. Needs to be liberally salted, and I added lots of extra ground pepper and a good few dashes of sherry vinegar at the finish. Great over rice, with the suggested pairing of braised, garlicky greens (used collards, myself). Set it on the stove while I went about the house-chores. One suggestion: I peeled the red bell pepper prior to slicing and adding to the pot, as it saves on those pesky skins in the finished dish. Used Jacques Pepin's tip and peeled with a good serrated vegetable peeler - not necessary, but well worth the bit of extra effort, in my book.

Chris W.

While I love your recipes, one thing I DO NOT LIKE is a lot of your recipes fail to say what temp to head the oil, in this one, medium or medium high? I don't see cabbage browning for a long time on medium.

Lynn C.

Hi Chris -

This recipe (and others in this style) are from our cookbook, Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. Here at Milk Street we travel the world to find new ingredient combinations and new cooking techniques that make Cookish possible. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” Because of this, the recipes are short and don't exactly merit the very specific,"step" style we use in the magazine and in other cookbooks. Since everyone's stovetop heat yields somewhat different results, we chose to focus on the visual clue for the short recipes featured in our Cookish book. Provided you are heating the oil *until shimmering* the pan should be hot enough to char the cabbage. Regardless of whether the heat is at medium or medium-high, if the oil is hot enough the cabbage will char. It will just go faster over medium-high than medium. These are some of our favorite recipes because they are so easy and open to experimentation. We hope you enjoy them too!

The Milk Street Team