Braised pork with cabbage and leeks

A very hearty Winter-time dish to enjoy with the family. Cooking with cabbage is a very popular way coming from Northern Greece and many times what they use is pickled cabbage. It is really a delicious recipe and I suggest you not to miss it

Adapted from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4-6 people):
1 large white cabbage, finely shredded (discard the first outside leaves)
1 medium onion, finely chopped
1 large leek, finely chopped (both white and green part)
2 red bell peppers, roughly chopped
½ tea-cup of olive oil
½ tsp of dried basil (I didn't use any)
½ tsp of dried thyme
1Kg of pork (leg or shoulder), cut in pieces
1 tsp of sweet red pepper
½ tsp of hot red pepper (I used only black pepper)
1 glass of dry white wine (my personal addition)
salt

Method:
In a large pot warm the oil in medium-high heat and sauté the onion and the leek, stirring with a wooden spoon, until they get slightly coloured.

Add the meat pieces and sauté until they get nicely coloured on all sides.

Add the cabbage, the red peppers, the herbs, the sweet and the hot pepper. Pour over with the wine, add ½ cup of water and cover with the lid. Don't add any more water while cooking because the cabbage will free its own.

Turn the heat down to medium-low and simmer the food for about 1 ½ hours or until the meat is really tender and in the pot is left only a nice mellow sauce without too many liquids.