Food & Drink

BUNGALOW KITCHEN: Greek pork and cabbage brighten up a mid-summer plate

With all this heat, it is time to cook outside and enjoy some flavors of a place with a much more temperate climate year round. Greek flavors, with citrus and fresh bright herbs, make for great relief from the heat of this Middle Georgia summer.

Also, the veggies used in Greek cooking are also pretty common around here, with onions, cabbage and tomatoes still popping out of the ground all across the midstate.

It is important to find different uses for your veggies and favorite meats. Pork and cabbage can get boring, but this preparation will give your tastebuds something slightly non-traditional to be happy about. The fresh herbs on the pork and bright flavors in the cabbage dressing blend well and create a very refreshing bite.

An added bonus, this will give you a new go-to for summer grilling, and there are few things better than that. Enjoy!

Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Visit their blog at or contact them at


Greek Pork and Cabbage

1 pork loin

Juice and zest of 2 lemons

5 cloves garlic

2 tablespoon canola oil

1 tablespoon fresh oregano, finely chopped

1 teaspoon coriander

1 mint leaf

1/4 teaspoon crushed red pepper

1 tablespoon cider vinegar

Salt, as needed

1/8 cup cashew milk

2 tablespoon olive oil

2 tablespoon butter

1 head red cabbage, quartered

1 red onion, cut into eighths

3 ripe tomatoes cut into wedges

1 English cucumber, sliced


1/4 cup red wine vinegar

1 1/2 tablespoon Dijon mustard

1/2 teaspoon fish sauce

Salt and pepper to taste

1 teaspoon fresh mint, finely chopped

1 teaspoon capers

1/4 cup olive oil

In a blender, mix juice and zest of lemons, garlic, oregano, coriander, mint leaf, pepper, oil and vinegar. Blend until smooth. Coat the pork loin in mix and refrigerate at least three hours.

After marinating, heat a grill to 400 degrees. Remove pork from marinade and reserve leftover marinade.

Sear pork loin 10 minutes per side, until browned. Remove from grill and tent with foil.

Brush the cabbage, onions, and tomato in salt and olive oil. Place on grill until lightly charred on all sides, about 10 minutes, turning occasionally.

Mix dressing ingredients except for oil in a bowl. Whisk in oil to incorporate.

Chop the grilled veggies and toss in dressing along with the cucumbers. Set aside.

In a sauce pan, heat reserved marinade with olive oil, salt, pepper and butter. Add in cashew milk and heat until boiling. Simmer for 10 minutes.

Slice pork into thin slices. Place atop the cabbage mixture and then top with marinade sauce for presentation.