| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Cabbage, Irish, Pork |
4 |
Servings |
INGREDIENTS
| 2 |
|
Heads savoy cabbage |
| 1 |
|
Onion, diced |
| 8 |
oz |
Butter |
| 4 |
|
Ten-oz smooked pork chops |
| 12 |
|
White potatoes, boiled |
|
|
allow 2 or 3 potatoes |
|
|
per |
|
|
person |
| 2 |
|
Parsley, chopped |
INSTRUCTIONS
Remove and discard the outer leaves of the cabbages. Quarter the
cabbages, remove cores and slice thin. Blanch (cook very quickly) in
boiling salted water, then "shock" by plunging briefly into ice water.
Drain cabbage and reserve. Sweat onion in butter (cook over low heat,
tightly covered, so the onions soften without browning and cook in
their own juices). Add cabbage and cook gently. Grill pork chops to
desired doneness. Add pork chops to cabbage and let flavor infuse for
5-10 minutes. Remove pork chops. Strain cabbage, reserving the butter;
season with salt and pepper. Toss boiled potatoes with reserved butter
and the parsley. To serve, place cabbage in center of plate. Place
pork chop on top and coat with butter sauce. "Beyond the Blarney," by
ANN BURGER, Post and Courier Food Editor, Charleston, SC, Wednesday,
March 11, 1998 "There's nothing particularly Irish about green beer or
shamrock-shaped sugar cookies. No big headlines there. But did you
know there's nothing Irish about corned beef? ^Here are authenic
recipes from Frank McMahon, chef, Elliott's on the Square, Charleston,
SC Notes: Letting these grilled smoked pork chops cook briefly with
the cabbage and onion is a great way to let the flavors infuse,
McMahon says. >from Pat Hanneman (Kitpath) 98Mar12, a McBuster
production Recipe by: Frank McMahon, Elliott's on the Square^ Posted
to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 12,
1998
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