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efhernandez_

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To make Greek cabbage with pork, pour the olive oil into a large pot and sear pork cut into cubes until golden brown all over. Remove the pork and add white onion. Saute for five minutes and add the garlic and saute some more. Stir in red wine and scrape the bottom of the pan with a wooden spoon. Add the pork back in the pan and stir in tomato sauce, oregano, water, and cabbage. Cover the pot and bring to a boil over medium-high heat. Simmer on low after it bowls for one hour.

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To make Greek cabbage with pork, pour the olive oil into a large pot and sear pork cut into cubes until golden brown all over. Remove the pork and add white onion. Saute for five minutes and add the garlic and saute some more. Stir in red wine and scrape the bottom of the pan with a wooden spoon. Add the pork back in the pan and stir in tomato sauce, oregano, water, and cabbage. Cover the pot and bring to a boil over medium-high heat. Simmer on low after it bowls for one hour.

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❤️❤️❤️💕!👍👏🇬🇷
 
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This looks delicious! My family makes a version of this at home. Sometimes, we add cinnamon. I never knew why but it tastes delicious.
 

Understanding Greek Condiments

I’ve noticed that condiments in Greece can vary quite a bit depending on where you are. For example, when I visit Crete, there’s always fresh lemon on the table, and people use it on everything, from meat to greens. In other places, I see a lot of vinegar being used, especially with salads and fried foods.

It got me wondering, what are the most common condiments across different regions of Greece? Do Greeks ever use things like ketchup, mustard, or mayonnaise at home, or is that mostly in tourist areas?

I know olive oil and lemon are staples, but sometimes I see things on tables that surprise me. Just curious if there are certain traditional uses for these “modern” condiments or if it’s more regional/custom-based. Would love to hear your thoughts or family traditions!

Greek tomato rice - tomatorizo with fresh tomatoes?

Believe it or not, I’m about to have the first of my early-season tomatoes, maybe a week out! I got the plant from a local greenhouse, so it was a bit further along, and now I’m finally seeing ripe ones. I’d love to make domatorizo (Greek tomato rice) with them.

I’ve only ever made it with canned tomatoes or passata, but this time I want to go all in with the fresh ones from my garden. Do you peel and grate them, or just chop and cook them down? Any tips for getting that rich flavor without overcooking the rice? Do you sauté the rice first or add it straight in?

Would love a tried-and-true method—especially if it’s how your mom or yiayia made it. I want to honor the tomatoes and keep it simple. Thanks!

Greek Meal Prepping Tips?

I love cooking Greek food and do it often, but let’s be honest, some of our favorite dishes take forever to prepare. Between layering, slow simmering, and fresh chopping, it’s not always realistic on a busy weeknight. I’m starting to think about meal prepping Greek-style, but I’m not sure where to begin.

What traditional dishes work well for prepping ahead? I’m hoping for healthy options—think veggies, legumes, lean meats, maybe even Lenten dishes. Can you freeze moussaka or fasolada? Do you pre-roll dolmades and just steam them later? How do you store horta or prep spanakopita in advance without it getting soggy?

I’d love to hear what works for you, like batch cooking ideas, tips for storing or reheating, or any Greek dishes that get betterafter a day or two!

Top 5 Favorite Greek Foods to Grill?

I absolutely love hosting summer dinner parties outside, there’s nothing better than good food, good company, and a warm evening breeze. I tend to stick with Greek food (with a few fun twists), and grilling has become my favorite way to cook when entertaining.

Here’s my current top 5 for the grill:
  1. Leg of lamb (slow and juicy!)
  2. Souvlaki (can’t go wrong)
  3. Grilled whole fish, Greek style with lemon and herbs
  4. Greek veggies in a grill pan—zucchini, peppers, onions, the works
  5. Pizza! Not traditional Greek, but it’s always a crowd pleaser
I’m always looking for new ideas to add to the lineup. What are your favorite Greek (or Greek-inspired) dishes to grill? I’d love to hear what others are making—especially things that feel festive, flavorful, and easy to serve outdoors. Open to everything from meats to cheeses to sides...

Preserving Fresh Herbs Options?

I have fresh herbs growing beautifully in my yard right now, dill, mint, oregano, parsley, and a few others I use all the time in my Greek cooking. I dry oregano every year, but I’m wondering what other methods people use to preserve fresh herbs beyond just drying.

For example, can you freeze dill without it turning brown or losing flavor? What about mint, has anyone had luck preserving it in ice cubes or oil? I’d love to have a supply that still tastes vibrant when I cook things like yemista, dolmades, or spanakopita in the winter months.

Are there any Greek-style herb pastes or traditional methods that people still use? I’ve heard of storing parsley in lemon juice, but I’ve never tried it. I’d really love to keep the flavor of summer going year-round, especially since these herbs are such a big part of how I cook.
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