| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Pork, Meats, Vegetables | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
1. 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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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