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Pork casserole with pickled cabbage

A traditional dish from Thrace, Greece


  1. Saute the meat with the chili. Remove the meat from the pan and salt it

  2. Preheat the oven at 200 degrees without the fans

  3. In a clean pan, place the bacon, allspice and colored peppercorns

  4. Add the cabbage and fry

  5. Add the sweet paprika, the tomato paste and a bay leaf

  6. Remove from the heat and place the cabbage in the base and the meat on top

  7. Add a little juice from the pickle and cherry tomatoes

  8. Bake for 40 minutes


1,600 g pork, shoulder, leg, rib or belly, cut into portions.

1.5 kg pickled cabbage.

100 g smoked bacon diced

1 tablespoon tomato paste (25 g)

1 to 2 small hot chillies (optional) 

or 1 tsp. chili powder

75 ml olive oil

5 grains of allspice

1 tsp. colored peppercorns

1 tsp. sweet paprika powder

1 bay leaf

10 cherry tomatoes 


500 g all-purpose flour 

1 packet of dry yeast (7-8 g)

1 teaspoon sugar

350 ml lukewarm water

1 tsp salt

1 tbsp olive oil

Here is the link for the bread

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