Pork Chops & Smothered Cabbage

Kathy Sterling


I liked cooked cabbage just about any way you make it, but this is my all time favorite way to prepare it.

My grandmother introduced this to me as a child but she made it with pig tails instead of pork chops.

When I married and wanted to make this, I could not bring myself to make it with pig tails, so I substituted pork chops and found I liked it better.

I hope you enjoy it as much as I do.

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6 to 8 people


25 Min


40 Min


1/2 c
cooking oil
1 large
head of green cabbage, chopped
1 medium
onion, chopped
4 - 6
boneless pork chops, salt and pepper both sides to taste
1 Tbsp
1 Tbsp
black pepper

Directions Step-By-Step

In a large, deep skillet or dutch oven heat cooking oil.
Brown seasoned pork chops in cooking oil until light brown. They do not have to be completely cooked as they will continue to cook in the cabbage.
Stir in onions and saute until tender.
Add chopped cabbage and stir well.
Add 1 tablespoon of Salt and Pepper (or to taste).
If you like spicy food you may want to add a little red pepper.
Stir mixture well and pour in 12 oz. of water.
Cook on medium low heat until cabbage is very tender, about 35 to 45 minutes. If you cook it on high heat, the cabbage will shrink more. Stir several times during this time.
If cabbage tends to stick, add a little more water.
You can serve this as a side dish or serve over rice (like us Cajun's do) as a main dish.

About this Recipe

Course/Dish: Vegetables