1 1/2 kg of green cabbage, shredded
1 1/2 tablespoons of thyme sprigs
3 liters of chicken broth
3 tablespoons of olive oil
3 cloves of garlic, minced
400g pork loin, cut into bite-sized pieces (ed. 399)
1 onion, sliced
1/2 cup of white wine
Salt and black pepper to taste
1 1/2 kg of green cabbage, shredded
1 1/2 tablespoons of thyme sprigs
3 liters of chicken broth
3 tablespoons of olive oil
3 cloves of garlic, minced
400g pork loin, cut into bite-sized pieces (ed. 399)
1 onion, sliced
1/2 cup of white wine
Salt and black pepper to taste
Bring the chicken broth to a boil in a large pot
In a frying pan, sauté the garlic and onion in 2 tablespoons of olive oil
Add the cabbage and cook for an additional 5 minutes
Pour this mixture into the pot with the broth
In the same frying pan, add the remaining olive oil and brown the pork pieces
Add these to the pot and stir well
Grind the thyme sprigs, add them to the pot, and pour in the wine
Cover and simmer over low heat for 30 minutes
Adjust the salt and pepper and serve immediately.
