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Danielle Lachana

Before stuffed turkey made its ubiquitous appearance on Christmas tables in Greece, the traditional meat for the occasion was pork. In the past, meat was generally  reserved for great festive occasions and the slaughtering of a family pig was an important ritual to which relatives, neighbours and friends were invited. Today's dish -  a very tasty Christmas speciality on the island of Kefalonia - was traditionally made with the cabbage prevalent in that season, but also cauliflower was often used, or, more rarely, broccoli, so feel free to substitute them as you wish.

Originally the cabbage was supposed to be spicy, but you can leave out the chili peppers if you prefer. Some families in Kefalonia still serve this dish today, so why not try it this year as a novel alternative to the familiar Turkey - and a Merry Christmas and New Year to all!

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RECIPE

(Serves 4 - 6)

METHOD

Cut the meat into bite-sized pieces. Heat the oil in a large, deep frying pan over medium heat and gently fry the onion until softened and light golden brown. Add the meat and sauté until just golden, taking care that the onions do not burn.

Add 200 ml hot water to the pan together with the carrots and the juice of the lemon. For a stronger flavour you can also add the grated rind of the lemon.

When the meat and carrots are almost tender, season to taste with salt and pepper and cook for a further 10 minutes. Remove the meat and carrots to a plate with a slotted spoon.

Add the cabbage to the pan and cook, stirring occasionally, until wilted.

Add the paprika and chili peppers, stir well then return the meat and carrots to the pan.

Leave to boil until the meat and carrots are completely done and the sauce has thickened.

Kali Orexi! Enjoy!