pork with rice and cabbage


2 kg pork shoulder, cut into chunks

1 medium cabbage, cut into chunks

6 brown onions, chopped
2 cups rice, medium grain

1/2 bottle tomato puree
1 can tinned tomatoes
2 tablespoons tomato paste

4 cinnamon sticks
15 whole cloves
1 sprig of rosemary
3 tablespoons vegetable oil

salt, to taste
pepper, to taste
oregano, to taste



In a saucepan place the pork and two onions and cover with water.

In a clean cloth, wrap the cinnamon, whole cloves and rosemary.

Place it in with the pork and bring it to a boil and simmer for 20 minutes.

This is done to remove the odour of the pork, then switch it off and discard the liquid.

In another saucepan, add the oil and four onions, to brown.

Add the tomato puree, can of tomatoes and tomato paste and stir.

Slowly add pork and keep stirring.

Add the cabbage, salt, pepper and oregano then cover with lid and let simmer for 15 minutes in order for the cabbage to soften slightly.

Add the rice, and water until all ingredients are just covered.

Place lid on and simmer on a low heat for approximately 1 hour.

Check saucepan every 15 minutes to make sure it has enough liquid, so that it doesn’t dry out.

P.S. If you fancy a little spice in your food, try added a few chopped chillies in.