- 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
- 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.
Leftover can be stored in refrigerator.
Enjoy Your Meal!