| 1. Brown the Pork chops in a skillet, remove to a plate.
2. Remove the core from half of a fresh head of cabbage and chop into
bite-sized pieces.
3. Chop enough onion to make about one cup. Pour
a few tablespoons of canola oil in a large, deep, non-stick skillet and
turn heat on medium high.
4. Add cabbage pieces and onions, stirring
continually. Add more oil as needed to lightly coat the cabbage.
Do not cover, or cabbage will steam.
5. Add salt and pepper to taste.
Cook until the onions are translucent and the cabbage is barely
tender, yet still crunchy and bright green.
Add the smoked pork chops to the cabbage simmer till heated throughout.
Do not overcook your cabbage!
6. Serve immediately with rice, potatoes or any other fresh vegetable.
Serves four.
Serve with a fresh green salad and hot dinner rolls. Incredible!
Comments:
This dish is sort of a vehicle for expression. You can make it vegetarian or add meat and other vegetables to it. Smoked pork on the bone is called Kassler Rippchen. You could cook this seperate or cut it up like
Barb Rokitka, who sent this recipe in to me and here is her comments on the way she likes it.
...One evening a few years ago, I used some smoked pulled pork (leftover from a catered event the night before) a fresh cabbage and some onion to create this simple and delicious dish. I wanted to cook dinner without going to the store. Since then, it's become one of my all-time favorites. The secret to the delicious flavor is to use smoked pork--nothing else will do. |
