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Pork & Cabbage Recipe:
1 medium head green cabbage
28 ounce can whole peeled san marzano tomatoes
1/2 cup total of chopped parsley & dill
1/4 cup ghee or butter
Salt & pepper
2 pounds pork shoulderAvocado oil
Cut the pork into 1.5 inch cubes and season with 1.5 teaspoons salt, few cracks pepper, and mix well. Preheat a large cast iron pan over medium-high heat with 2 tablespoons of avocado oil until very hot. Working in two batches, sear the pork until deep brown on both sides. remove from pan and set aside.
Slice the cabbage fine and place in a large bowl. Transfer a large handful of the sliced cabbage to a dutch oven or wide soup pot. Add 1/4 of the tomatoes and crush them up with your hands while squeezing the cabbage. The goal is to bruise the cabbage as much as possible so the natural water exudes and to mash up the tomatoes. Repeat until all the cabbage and tomatoes are in the dutch oven, add the browned pork, 2 teaspoons of salt, and mix well.
Bring to a boil on the cooktop, reduce to a simmer and close the pot lid. Cook for 45 minutes then remove the lid and cook until almost all of the liquid is gone. Fold in the chopped parsley and dill.
Preheat oven to 425F. Transfer the cabbage to a 9x12 baking dish. Add the ghee to a small pan and heat over medium-high until it's very hot. The ghee should start to shimmer. Carefully pour the ghee all over the top of the cabbage and mix well. Bake for 30 minutes, turn heat down to 350F, and bake another 30 minutes, or until the edges are browned and crispy.
Allow to rest for 20 minutes before serving. Enjoy!