Title: Caribbean Cabbage
Categories: Meat Vegetable
Yield: 4 Servings
| 4 | | Pork steaks |
| 1 | | Small cabbage head |
| 4 | | Carrots |
| 1 | c | Chicken stock or broth |
| 1/4 | ts | Garlic salt |
| 1 | tb | Ground Allspice |
| | | Salt & pepper; to taste |
| 1 | tb | Butter, margerine or oil |
| 2 | tb | Water; for deglazing |
Brown pork steaks in butter, margerine or oil. Set aside to cool. Deglaze
skillet with 2 T 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 1/4" 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 (al dente) when served. Serve with steamed
rice. OPTIONS: Alter spices any way you like. Add, delete or substitute any
of the ingredients. This dish is versatile, fast, easy and very
inexpensive. Since this is my first attempt at uploading from MM to the
Food Forum, I thought this was an appropriate recipe. It's the first thing
I ever cooked that had more than one ingredient. It dates back to my
college days (early 60's) when I, nor my roommates, had much money. We had
to build meals for four hungry guys on a budget that allowed less than five
bucks per meal. One of the group hailed from Jamaica W.I. He devised this
recipe based (loosly) on something his grandmother prepared. It cost less
than two bucks to feed us all. Needless to say we started eating a
variation of this recipe almost every night. On Friday night we spent the
money we had saved to buy the five basic food groups (chili dogs, fries,
pizza, burgers and beer). Today, thirty years later, this recipe will still
feed four people for less than five dollers and takes less than 20 minutes
to make.