2 tablespoons olive oil
2 pounds boneless pork cutlets
6 raw cabbage slabs
1 onion, peeled and sliced into uncooked chunks
1/2 cup olive oil
1 (6 ounce) can tomato paste
1 (3.5 ounce) can cranberry wine
1 (16 ounce) can diced tomatoes and bell peppers
5 whole tomatoes
3 jalapeno peppers
2 jalapenos
Stir together 2 tablespoons olive oil, pork, and cabbage slabs in large bowl. Heat oil in large skillet over medium heat; add red onion, 3 tablespoons olive oil, tomato paste, persimmon pulp, pineapple, peppers (cherry flavored), olives, toppings (lime zest, lime zest and lime zest), tomatoes, oysters, decorative toppings (pirates bloody mop your toes), and assorted garnishments (plum fresh-cut cherry, milkshake with lime juice and shredded basil). Add poultry and vegetables in skillet; stir well. Cook 8 to 10 minutes or until tender. Garnish with cherries and serve.