Baked Cabbage and Braised Autumn Pork Chops

I hauled a big head of cabbage to Lake Mead and back, and decided Sunday night I needed to use it before it went bad. We weren't in the mood for cole slaw or any other kind of salad, and since we were having pork chops, this recipe sounded like it would go well with them.

Baked Cabbage
from recipezaar.com

1 medium cabbage
2 eggs, lightly beaten
6 tablespoons butter, melted
3 tablespoons heavy cream
1 teaspoon salt
¼ teaspoon pepper
1/2 cup dry bread crumbs

Preheat over to 375 degrees. Grease a 2-quart casserole. Cook cabbage in boiling, salted water for 10 minutes. Drain and let cool; chop finely. In mixing bowl, blend eggs, 3 Tablespoons butter, cream, salt and pepper; stir in cabbage.Turn into casserole dish. Blend remaining butter with bread crumbs and sprinkle over cabbage. Bake 30 minutes.

* Note: You might want to use some paper towels to dry the cabbage thoroughly before chopping it.


To go with the cabbage, I tried a recipe for pork chops that was in my old notebook - it sounded like something that was appropriate for Sunday. A cold winter storm had just come through southern California, and left several inches of snow behind.

Braised Autumn Pork Chops

2 boneless pork chops
¼ teaspoon salt
dash pepper
1 teaspoon canola oil
¾ cup thinly sliced onion (about 1 medium)
1 rib celery, diced
½ cup apple juice
2 teaspoon cider vinegar
1 teaspoon sage

Sprinkle pork with salt and pepper. In a nonstick skillet, cook meat in oil for about 3 minutes on each side or until browned; drain. Remove meat; keep warm. In same skillet, cook onion and celery for about 4 minutes or until tender. Stir in the apple cider, vinegar and sage. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.