Ingredients

• Meat: pork, chicken, or beef    –   ½ lb (250 g)
• Coconut or olive oil (or vegetable oil)  –   1½ tbsp
• Tomato ketchup    –   ½ – 1 tbsp – optional
• Onion  –   1 small or medium
• Butter   –   1 tbsp – optional
• Green cabbage   –   1½ medium
• Sea salt   –   ½ tbsp + ½ tsp
• Black ground pepper   –   ½ tsp
• Adobo Goya seasoning (or similar)   –   ½ tsp – optional
• Bay leaf   –   1 or 2

Directions

• Take your favorite meat (my favorite is pork), and cut into small pieces.
• Put 1 tbsp of oil in a pan, heat, add meat, and cook on medium to low heat until it’s ready. You can add tomato ketchup during cooking, if desired. Set aside.
• Chop onion.
• Put 1 tbsp of oil in another pan, heat on medium to high setting, add chopped onion and butter.
• Stir onion occasionally until it becomes golden. Set aside.
• Take fresh cabbage, cut/shred with a knife.
• Put shredded cabbage into a big bowl or container.
• Add salt, pepper, and seasoning.
• Knead with both hands for a few minutes to make it softer.  It will decrease in volume.
• Add cooked meat, onion, and bay leaves to cabbage bowl.
• Use your hands to mix ingredients together.
• Transfer the mixture to a stew pan/pot. 
• Put the pot into the preheated oven at 350° F.
• Check after one hour. If it’s getting brown on the sides, turn/mix it with a big serving spoon.
• Keep inside the oven for another hour.
• Check again, mix if necessary.
• After 2 hours remove a lid.
• Keep in oven for another 30 minutes.
• Total cooking time would be around 2 ½.
• The volume will reduce by about 1/3.
• Braised cabbage is ready.

Serve hot.

Leftover can be stored in refrigerator.

Enjoy Your Meal!