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!