Pork Chops & Smothered Cabbage
By
Kathy Sterling
@Kster2033
1
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.
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.
Ingredients
- 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
- salt
- 1 Tbsp
- black pepper
How to Make Pork Chops & Smothered Cabbage
- 1In 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. - 2Add 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. - 3Stir 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. - 4You can serve this as a side dish or serve over rice (like us Cajun's do) as a main dish.
About Pork Chops & Smothered Cabbage
Course/Dish: Vegetables
