A Gardener Holding A Cabbage With A Candle, 1731
A Gardener Holding
a Cabbage with a
Candle, 1731

Waitt, Richard
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Pork Chops Baked with Cabbage



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 King Cabbage Tree
King Cabbage Tree
Macbeth, Jim
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Pork Chops Baked with Cabbage
(Côtes de Porc à l’Auvergnate)
Larousse Treasury of Country Cooking
1975, Crown Publishers, Inc.

Rare and Out of Print Books

Out of Print, Used & Rare

Preparation time: 40 minutes
Baking time: 40 minutes
Serves 4

1 cabbage, quartered
5 tablespoons cream
Freshly ground pepper
4 tablespoons butter
4 loin pork chops
1/2 cup dry white wine
4 leaves fresh sage, or 1/4 teaspoon dried sage
1/2 cup Cantal or Cheddar cheese, grated

1. Blanch the cabbage quarters for 5 minutes in a large kettle of boiling salted water. Refresh under cold running water, then drain and chop coarsely.
2. In a saucepan, combine the cabbage and cream. Season to taste with salt and pepper. Cover and cook over low heat for 15 minutes. Remove from heat.
3. Heat half the butter in a large skillet and sauté the pork chops until nicely browned, about 10 minutes on each side [assuming you are using nice, thick pork chops]. Season to taste with salt and pepper. Remove chops from the skillet and reserve.
4. Preheat oven to 325 degrees [F].
5. Add the wine and sage to the skillet. Boil for a few minutes, then remove from the heat and add the cabbage. Mix well.
6. Spread half the cabbage in a baking dish, add the chops and then cover
with the remaining cabbage. Top with the grated cheese.
7.  Dot with the remaining butter and bake, uncovered, for 40 minutes.

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