Ingredients

• 4 thin center-cut boneless pork chops (about 1 pound total)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 cup finely diced onion (about 1/2 large onion)
• 4 cups rough chopped green cabbage (about 1 pound)
• 1 tablespoon butter (optional)
• 3/4 cup heavy whipping cream
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon white pepper, or to taste
• Chopped fresh parsley, for garnish

Preparation

Pat the pork chops dry and season with salt and pepper.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.

Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.

Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine.

Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.

Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

WaPo

Ingredients

• 3 slices bacon
• 4 tbsp. butter
• 1 cup chopped onion
• 1 head of cabbage, chopped
• seasoning to taste

Preparation

Fry bacon. Remove bacon and add butter. Saute onion. Add a splash of water to deglaze the pan. Add cabbage, season, stir, and simmer for about 30 minutes. (Optional: return bacon to pan, add hamburger meat or sausage.)

Luckett Farms

Ingredients

• 2 Tbs. unsalted butter
• 1 turnip, peeled and cut into 1/4-inch cubes
• 1 carrot, peeled and cut into 1/4-inch cubes
• 1 head savoy cabbage, about 2 lb., quartered, cored and sliced crosswise into strips 1/4 inch wide
• 3/4 cup low-sodium chicken stock
• Coarse salt and freshly ground pepper, to taste
• 1 Tbs. chopped fresh flat-leaf parsley

Preparation

In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes.

Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.

Williams Sonoma

Ingredients

• One 3-pound corned beef brisket (uncooked), in brine
• 16 cups cold water
• 2 bay leaves
• 2 teaspoons black peppercorns
• 4 whole allspice berries
• 2 whole cloves
• 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
• 8 small new potatoes (about 1 1/4 pounds), halved
• Freshly ground black pepper to taste
• Horseradish sauce

Preparation

Preheat the oven to 300 degrees F. Place the corned beef in a colander in the sink and rinse well under cold running water. Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Food Network

Ingredients

• 4 c cabbage
• 1 red onion
• 1 clove garlic, minced
• 1 1/2 c cream
• 1-2 tsp salt
• white pepper to taste
• 1-2 tsp sugar
• 1 Tbsp lemon juice

Preparation

Chop cabbage into rough dice. Shred onion.

In a saucepan or large skillet, combine cabbage, onion, garlic and cream. Bring to a boil.

Reduce heat, allow to simmer until tender.

Correct seasoning with salt, pepper, sugar and lemon juice to taste.

Serve with Meatballs and a spoonful of lingonberry jam.

Gretchen’s Cookbook

Ingredients

• 2 lb ground pork
• 2 chopped onion
• 1/2 c rice
• 2 medium or 1 large head of cabbage
• bacon
• 1 lb Boarshead package sauerkraut, drained but not rinsed
• 1 can tomato sauce
• 1/2 c brown sugar
• 1 can tomato soup (or a second can tomato sauce)
• sour cream for serving

Preparation

Mix together the ground pork, one chopped onion and rice.

Heat a large pot of boiling water. Cut the core out of the head of cabbage and submerge it in the boiling water, cut-out up. Tease the leaves off of the outside of the cabbage as it heats, cutting out more core if you need to. You want about 12 to 18 leaves, cooked in the boiling water until wilted. Drain.

Line the bottom of a covered casserole with bacon. Add a layer of sauerkraut, chopped onion, one can tomato sauce, and 1/2 c brown sugar.

Make cabbage rolls with meat and cabbage leaves, rolling up as you would an eggroll.

Put one layer of cabbage rolls in casserole and top with a layer of sauerkrat. Repeat.

Pour one can of tomato soup over the top. Cover and bake at 325 F for several hours. Serve with sour cream.

Ingredients

• 2 Granny Smith apples
• 1/4 whole cabbage
• 1 orange bell pepper
• 1 red bell pepper
• 2 lemons
• 1/4 cup extra virgin olive oil
• 1 tablespoon poppy seeds
• 1 teaspoon sea salt

Preparation

Juice lemons. Peel apples.

Julienne the cabbage, the apples, and the peppers.

Add lemon juice, oil, salt, and poppies.

Mix. Chill. Eat!

Richard Kent