Preparation

Cut the meat into pieces, season with salt, vinegar, white wine and garlic and marinate the day before.
Place the onions in a saucepan and brown them in lard. Add a little water and let it simmer for 2 minutes.
Add the meat and bay leaf and cook.
When the meat is almost cooked, add the sliced ​​cassava and the cut cabbage.
Let everything get cooked, lower it to a low heat to clean up a bit.
Remove from heat and serve.

Ingredients

  • 1Kg of pork
  • 1 cabbage
  • 400 g of cassava
  • 1 bay leaf
  • 2 sliced ​​onions
  • 2 tablespoons of lard
  • 1dl of white wine
  • Vinegar q.s.
  • salt q.s.