| 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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