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The Quilt Inn Country Cookbook
Aliske Webb
2
1
1
cups water
/2 tsp. caraway seeds
/4 cup fresh parsley, chopped
Heat oil in saucepan. Saute onions and rice on medium heat, until onions are
soft. Add cabbage. Stir until cabbage wilts. Stir in tomato paste, water, parsley, salt
and pepper to taste. Bring to boil, cover and simmer 30 minutes or until liquid is
absorbed.
Cabbagepatch Pork Chops
8
1
2
2
1
1
1
2
2
4
2
thick cut pork chops
medium cabbage, shredded
tbsp. butter
cloves garlic, minced
/4 cup onions, chopped fine
/2 cup white wine (or use red wine and red cabbage)
cup heavy cream
bay leaves
tbsp. bread crumbs
tbsp. Parmesan cheese
tbsp. melted butter
Shred cabbage and blanch in boiling water for 5 minutes. Drain well. Saute
garlic and onions in butter until soft. Add cabbage and seasoning.Cook 5 minutes. set
aside.
Season pork chops. Saute meat until brown on both sides. Set aside. Discard
fat from pan and deglaze with wine. Reduce liquid to 4 cups (of course, we’re not sure
how you measure this, but we suggest you get a serf from pear-cleaning duty) and mix
with the cabbage. The liquid, not the serf!
Preheat oven to 350F. Spread a of the cabbage mixture in casserole or deep
glass baking dish. Layer 4 chops on top, a more cabbage, 4 more chops and
remaining cabbage.
Warm cream in saucepan. Add to casserole. Place bay leaf on top. Bake,
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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