Kavourmas with Cabbage and Onions

Kavourma and Cabbage

Kavourmas with Cabbage (Καβουρμάς με Λάχανο)

Serves 4
Kavourmas with Cabbage and Onions is the ultimate homey comfort food. It’s guaranteed to warm you through even on the chilliest winter evening. The amount of kavourmas used in the recipe depends on how much each person wants to eat; I make it with 6 chunks per person. Because kavourmas is salty, there’s no need to salt the onions or cabbage. Serve with pickled hot peppers or other pickles.

1-2 cups kavourmas chunks, with cold oil clinging to it (see previous recipe)
4-5 cups thinly sliced onions
2 Tbsp. minced garlic
1 Tbsp. dry thyme
Freshly ground black pepper
6-8 cups thinly sliced Savoy cabbage (1 small cabbage)

Heat kavourmas in pan large enough to hold all the vegetables until fat melts and meat starts to sizzle. Add sliced onions, seasoned with freshly ground black pepper, and sauté until onion begins to turn golden. Add minced garlic and thyme and cook for one minute. Stir in cabbage and cook for 10-15 minutes, stirring regularly, until cabbage is done to your liking. Serve.

Recipe printed from Laurie Constantino: http://www.laurieconstantino.com

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