Ingredients :
6 qt water
salt
3 lb cabbage finely chopped (8c)
Method :
• 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
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