Pork Chops & Sausages with Cabbage
Yield
4 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cabbage
|
|
| 1 | tablespoon |
butter
|
|
| 4 | each |
pork loin chops
1/2 pound each |
*
|
| 1 | cup |
onions
chopped fine |
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | cup |
white wine
dry |
*
|
| ½ | teaspoon |
cumin
|
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | whole |
cloves
|
*
|
| ½ | cup |
water
|
|
| 1 | pound |
polish kielbasa sausage
crosswise |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cabbage
|
|
| 15 | ml |
butter
|
|
| 4 | each |
pork loin chops
1/2 pound each |
*
|
| 237 | ml |
onions
chopped fine |
|
| 5 | ml |
garlic
minced |
|
| 118 | ml |
white wine
dry |
*
|
| 2.5 | ml |
cumin
|
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 2 | whole |
cloves
|
*
|
| 118 | ml |
water
|
|
| 453.6 | g |
polish kielbasa sausage
crosswise |
|
Directions
Cut away and discard the core of the cabbage.
Cut the cabbage length wise into eighths.
Cut each piece crosswise into ½-inch pieces.
There should be about 12 cups, 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 min.
Add the pieces of sausage and cook again.
Continue cooking 15 min.
Discard the bay leaf.
