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Pork with pickled cabbage

2 k of pickled cabbage
4 tablespoons of unsalted butter
1 tablespoon of tomato purée
3 small spicy peppers (optionally), 1/2 cup of olive oil
1 ½ k pork, preferably shoulder bone cut in pieces, 
juice of two lemons, 
salt and pepper


Cut the cabbage as for a salad but in thicker slices and we ry it from its water. 
Warm up the butter in a large casserole and add the cabbage and the tomato puree. 
Leave it for 10-15 minutes until soft. In another sauce pan fry the meat with the oil and spicy peppers for few minutes. After its brown place it in the casserole together with the cabbage, pour the lemon juice and stir with a wooden ladle. Cover the casserole and let it boil for 1 1/2 hour on low fire.
It is served in shallow plate and accompanied with red wine.

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