09 April 2007

Cabbage with Pork Chops and a Recipe for Cole Slaw

My family was never big on cooked cabbage, except perhaps when my father wanted corned beef and cabbage.

I discovered how good it could be while I was in college. What's college for if not to discover new ideas, tastes and directions?

Recently we needed a quick supper and I found one in Ships of The Great Lakes Cookbook, the subject of a recent Cookbook Spotlight hosted by The Sour Dough and Weekend Cookbook Challenge.

Braised Pork Chops with Cabbage

  • 2 Tablespoon vegetable oil
  • 4 thick pork chops
  • 1 medium onion, sliced
  • 1 medium head cabbage, cut into 1/2-inch slices
  • 1 cup tomato juice
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon pepper


Heat oil in heavy skillet. Brown pork chops over medium heat, about 4 minutes each side. Add onion and cabbage. Mix remaining ingredients in small bowl and add to pan. Cover and cook for about 35 minutes.

The pork chops were tender. The cabbage was tasty, and even better the next day and the day after that. I will make this again, and serve it with green beans and cinnamon applesauce.

Cabbage is rapidly becoming a favorite vegetable in my kitchen. Every two weeks, sometimes every week, I make two small batches of cole slaw.

My Mother's Cole Slaw

  • 2 cups grated cabbage
  • 3/4 cup grated carrot
  • 1/3 cup grated green pepper
  • 2 teaspoons minced onion
  • 3/4 cups mayonnaise
  • dash freshly ground pepper
  • dash sel de fleur
  • dash paprika for color

I've tasted some great apple slaws recently, but this one remains my standard. Even when dad's a chef, there's nothing like mom's food!

21 comments:

MyKitchenInHalfCups said...

Gorn's always got to have applesauce with pork no matter what. I like the caraway seeds and pork chops.
And it would be so easy to consider cole slaw a staple in our summer kitchen! But I really must have vinegar in mine.

Mimi said...

I know, I know, some times I use vinegar, too. If I have the right kind — I like a pear-infused balsamic, Tanna.

Some people would say it's not cole slaw without vinegar.

Lydia said...

I'd say it's not cole slaw without mayo or Miracle Whip! I'm not a pork chop person, but I am a cole slaw addict. My husband isn't crazy about it, so I rarely make it at home. But I could eat it every day....

Mimi said...

Me, too, Lydia.

I've had cole slaw for breakfast.

Terry B said...

It is snowing right now in Chicago. Welcome to spring. The chops and cabbage sound like the perfect meal on a day like this. And Mimi, I am totally impressed that you could tell us how to make this dish in just four sentences. Talk about making cooking accessible!

Mimi said...

Hey, Terry B, that's what it's all about.

While I agree that a good part of the fun is the actually preparation, I know that there are days we do not have time for a lot of prep — and we still want to eat well. This dish fills the bill.

It happened that I made this on the warmest day we have had to date - two weeks ago. Now they say we will have snow by early afternoon.

Oh, joy.

Katie said...

Snow? Oh Nooooo!
I like your pork chop and cabbage recipe. I've made it in the past but used apple juice and cream. I like the sound of this better!
Have fun in the snow...

Mimi said...

Ooh, apple juice and cream....

Gotta try that one, too!

breadchick said...

Mimi, I am so glad you are enjoying cooking out SGLCB. I keep having to pull out stickies for my copy every time I open your blog! I think I could get Mr. Pickypants himself to like cabbage with this recipe.

Mimi said...

My Mister Pickypants seemed to enjoy it! LOL

Fiona said...

The cole slaw recipe is interesting with the touch of paprika, I'll have to try that next time.

I love a nice fresh cole slaw on a warm summer day. I guess you could call me a cole slaw addict as well ;)

Mimi said...

I agree, Fi. It's a good summer dish. I've had a bit of a thing for cabbage lately, though...

Lisa said...

Mmm, that sounds just simple and wonderful. I love to have slaw around, as well. Cabbage -- what's not to like?!

Mimi said...

My theory is that cabbage and plenty of it ups your energy by keeping your from getting sluggish.

Anonymous said...

New to your blog and love it so far. I was looking for a pork chop and cabbage recipe and yours looks great! I have no tom. juice however and was wondering how you thought crushed tom. or tom sauce would work.

Thanks.

Mimi from French Kitchen said...

Yes, I think it would work - I would dilute the tomato sauce though.

kimberly said...

Cabbage is a vegetable which is composed of water but contain potassium, magnesium and vitamins that help our body. Many people like to prepare salad or another kind of recipe. You mus to approach all the propeties this vegetable.

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Anonymous said...

Your pork and cabbage was SO delicious. I served it with wheat berries cooked in chicken stock.

kittygoespotty said...

It can't work as a matter of fact, that's exactly what I consider.

Kaye said...

Going to try this recipe this week. My husband just bought a truckload of cabbage for the deer so have plenty of cabbage. ; ) Also, love your idea of cabbage with pear balsamic vinegar. I have a bottle of Cinnamon Pear Balsamic from The Olive Cellar in Appleton; love that store!

Mimi Mj Strategic Communications said...

People really love this recipe, Kaye. I need to make it again soon. I wonder if I can make it in the slow cooker?

Cinnamon Pear Balsamic sounds great!

Thanks for visiting and posting.