Yield: 4 servings
|1||Small cabbage head|
|1 cup||Chicken stock or broth|
|¼ teaspoon||Garlic salt|
|1 tablespoon||Ground Allspice|
|Salt & pepper; to taste|
|1 tablespoon||Butter, margerine or oil|
|2 tablespoons||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 ⅛" 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 ¼" 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.