Pork Chops and Sausages With Cabbage
Published January 25, 1983
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 two-pound green or white cabbage
1 tablespoon butter
4 loin pork chops, about ½ pound each
Salt to taste if desired
Freshly ground pepper to taste
1 cup finely chopped onions
1 teaspoon finely minced garlic
½ cup dry white wine
½ teaspoon ground cumin
1 bay leaf
½ teaspoon dried thyme
2 whole cloves
½ cup water
1 pound kielbasa (Polish sausage), cut in half crosswise
Steamed potatoes
Nutritional analysis per serving (4 servings)
20 grams carbs; 200 milligrams cholesterol; 759 calories; 20 grams monosaturated fat; 7 grams polyunsaturated fat; 18 grams saturated fat; 50 grams fat; 1 gram trans fat; 6 grams fiber; 1565 milligrams sodium; 52 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away and discard the core of the cabbage. Cut the cabbage lengthwise into eighths. Cut each piece crosswise into ½-inch pieces. There should be about 12 cups loosely packed.
- Step 2
Heat the butter in a heavy casserole with a tight-fitting lid. Sprinkle the chops with salt and pepper and add them to the casserole. Cook over moderately high heat about two minutes on each side until lightly browned.
- Step 3
Scatter the onions and garlic around the chops and cook, stirring, until wilted. Add the wine and stir. Add the cabbage, cumin, bay leaf, thyme and cloves. Add the water. Cover closely and cook for a total of 30 minutes.
- Step 4
Add the pieces of sausage and cover. Continue cooking 15 minutes. Serve with steamed potatoes and, if desired, a salad such as fennel and avocado.
Private Notes
Comments
Made in a dutch oven with high quality pork loin chops, thicker than usual, and fresh pork sausage that I pre-cooked. Delicious, but the pork was a bit on the tough side, I suspect either less cooking, or perhaps more at lower heat would render tenderer pork.
The recipe is bland and benefits from the addition of caraway seeds, nutmeg, parsley, and allspice. I'd also add cooked carrots for color. If you cook the pork in bacon drippings, you'll also add to the flavor. Instead of water, use chicken broth or beef stock.
We found this to be bland until we used good mustard as a condiment.
Very bland. Actually gross. Removed it from saved folder.
made this with good Kielbasa, cut in 4 inch lengths, didn't have pork chops, so started with the Kielbasa and onions from the get go.
Used a mix of green cabbage, red cabbage, shaved brussels sprouts to clear out everything in the produce bin that was making me feel guilty. Since other cooks suggested it and I could not imagine cooking cabbage this way without caraway seeds I added that too.