Porketta Roast, Green & Purple Cabbage, with Rosemary Potatoes

I cooked this spicy pork roast on the stovetop in a little water for several hours, adding water as needed.  The spices would brown as the water evaporated and in the end created a nicely done roast with gravy that had lots of flavor.

Slice 1/2 head each of purple and green cabbage, simmering them in a small amount of water, salt and pepper.  Toward the end add 1T sugar, cover and simmer again.  Right before serving stir in 1/2c sour cream.

We had a lot of Rosemary Potatoes in Costa Rica.  They use very small russets or fingerlings and fresh rosemary.  I used larger potatoes and my powdered Rosemary Seasoning.  Scrub the potatoes, cut in quarters and simmer in a little water until half cooked.  Drain, add a little chopped onion, extra virgin olive oil and Rosemary Seasoning.  Cook and stir on high heat to brown and crisp up the outsides.  Add a little more sea salt and fresh ground pepper if needed. . .Lin