Instructions: 3 TBSP. butter
1/2 cup finely chopped green onions freshly ground black pepper
8 loin pork chops - no bone thin 3 TBSP. oil
1/2 C. dry white wine
1 cup heavy cream
Parmesan cheese - grated
dry bread crumbs

Bring water, 3 T. salt to a bubbling boil, Boil cabbage 5 minutes. Drain, cabbage thoroughly in sieve or olander. In a 10-12 inch skillet, melt 2 T. of butter over moderate heat. When foam subsides, cook the onions and garlic, stirring constantly for 3 or 4 minutes, or until they are soft. Stir in the cabbage, 1/2 tsp. salt and a few grindings of pepper, cook stirring frequently for 5 minutes, or until almost all of the moisture in the pan has evaporated, then set aside. Season pork chops with salt and pepper. Melt 1 TBSP. of butter with oil over moderate heat. Brown chops about 3 minutes on each side. Then set them aside. Pour off almost all fat from skillet, leaving only a thin film on the bottom.

Add the wine and boll rapidly until c.ll is golden brown color and wine has reduced to 1/4 cup. Mix the reduced wine into the cabbage. Spread about 1/2 of the cabbage in the bottom of a heavy flameproof casserole at least 4 inches deep, large enough to hold 6 chops in single layer, chops on top of cabbage. Add another layer of cabbage, more chops, finish with rest of the cabbage. Preheat oven to 350 degrees. In a small saucepan scald the cream by heating It over moderate heat until tiny bubbles form around the edge of the pan. Pour the hot cream over cabbage and pork. Then cook in oven 1 hour with cover on dish. Remove cover, sprinkle cabbage with cheese (layer from side to side). Then put crumbs over cheese. Bake casserole for 30 minutes longer or until the top is browned and crusty. Then serve.

Margaret Wade, Garland, Texas
Ethnic State Fair

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.