britannia.org Recipe Bin: Caribbean - Entrees: Beef & Other Meats

The Recipe Bin: Caribbean - Entrees: Beef & Other Meats

Caribbean Cabbage

4 Pork steaks

1 Small cabbage head

4 Carrots

1 cup Chicken stock or broth

¼ tsp Garlic salt

1 tbsp Ground Allspice

Salt & pepper - to taste

1 tbsp Butter - margerine or oil

2 tbsp Water - for deglazing

Brown pork steaks in butter, margerine or oil. Set aside to cool. Deglaze skillet with 2 tbsp water. Pour liquor into a 4 qt pot. Cut carots into 1/8" thick slices. Add to pot and set pot over medium heat. Add chicken stock, garlic salt, allspice, salt and pepper to pot. Remove any bones from the pork steaks and cut them crosswise into ¼" wide strips. Add the pork strips to the pot. Core and coarsly chop the cabbage. Add to pot. Stir well to mix all the ingredients. Cover the pot and allow the meat and vegetables to steam for a few minutes, but not too long. The carrots and cabbage should still be somewhat crisp when served. Serve with steamed rice.

Makes approximately 4 servings.

back to Caribbean Recipes
back to the Recipe Bin

Questions, Comments? Please Contact ASH
Database Last Updated: October 26 2006 21:47:57.
You are visitor since 10 Dec 2002