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PORK CHOPS AND SAUSAGES WITH CABBAGE |
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Pork |
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2 pound green cabbage
1 Tbsp. butter
4 loin chops about 1/2 pound each
1 C. onion, chopped fine
1 tsp. garlic, minced
1/2 C. dry white wine
1/2 tsp. cumin
1 bay leaf
1/2 tsp. thyme
2 whole cloves
1/2 C. water
1 pound kielbasa, cut in half crosswise |
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Cut away and discard the core of the cabbage. Cut the cabbage length wise into eighths. Cut each piece crosswise into 1/2-in. pieces. There should be about 12 C., loosely packed. Set aside. Heat the butter in a heavy, flameproof casserole with a tight-fitting lid. Put chops in casserole. Cook over moderately high heat about 2 minutes on each side or until lightly browned. Scatter the onion 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 30 minutes Add the pieces of sausage and cook again. Continue cooking for 15 minutes Discard the bay leaf. |
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