Pork Chops and Sausages With Cabbage
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1two-pound green or white cabbage
- 1tablespoon butter
- 4loin pork chops, about ½ pound each
- Salt to taste if desired
- Freshly ground pepper to taste
- 1cup finely chopped onions
- 1teaspoon finely minced garlic
- ½cup dry white wine
- ½teaspoon ground cumin
- 1bay leaf
- ½teaspoon dried thyme
- 2whole cloves
- ½cup water
- 1pound kielbasa (Polish sausage), cut in half crosswise
- Steamed potatoes
Nutritional analysis per serving (4 servings)
759 calories; 50 grams fat; 18 grams saturated fat; 1 gram trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 52 grams protein; 1565 milligrams sodium
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.
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