Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Green cabbage
1 tb Butter
4 Loin chops about 1/2lb each
1 c Onion, chopped fine
1 ts Garlic, minced
1/2 c Dry white wine
1/2 ts Cumin
1 Bay leaf
1/2 ts Thyme
2 Whole cloves
1/2 c Water
1 lb Kielbasa, cut in half
Crosswise

1. Cut away and discard the core of the cabbage. Cut the cabbage
lenghtwise into eighths. Cut each piece crosswise into 1/2-in.
pieces. There should be about 12 cups, loosely packed. Set aside. 2.
Heat the butter in a heavy, flameproof casserole with a tight-fitting
lid. Put chops in casserole. Cook over moderately high heat about 2
min. on each side or until lightly browned. 3. 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. 4. Add the pieces
of sausage and cook again. Continue cooking 15 min. Discard the bay
leaf.

This dish: Cotes de porc et saucisses au chou

Browse by categories