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70 minutes
Prep: 20 minutes
Cook: 50 minutes
356 calories per serving view nutrition facts
4 servings
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| 2 | pounds | green cabbage | |
| 1 | tablespoon | butter | |
| 4 | each | pork loin chops | 1/2 pound each |
| 1 | cup | onion | chopped fine |
| 1 | teaspoon | garlic | minced |
| 1/2 | cup | white wine | dry |
| 1/2 | teaspoon | cumin | |
| 1 | each | bay leaf | |
| 1/2 | teaspoon | thyme | |
| 2 | whole | cloves | |
| 1/2 | cup | water | |
| 1 | pound | kielbasa | crosswise |
Cut away and discard the core of the cabbage.
Cut the cabbage length wise into eighths.
Cut each piece crosswise into 1/2-inch pieces.
There should be about 12 cups, loosely packed.
Set aside.
Heat the butter in a heavy, flameproof casserole with a tight-fitting lid.
Put chops in casserole.
Cook over moderately high heat about 2 minutes on each side or until lightly browned.
Scatter the onion and garlic around the chops and cook, stirring, until wilted.
Add the wine and stir.
Add the cabbage, cumin, bay leaf, thyme and cloves.
Add the water.
Cover closely and cook for 30 min.
Add the pieces of sausage and cook again.
Continue cooking 15 min.
Discard the bay leaf.
| % Daily Value* | |
| Total Fat 23.0g | 36% |
| Saturated Fat 9.0g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 1426mg | 59% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 6.0g | 26% |
| Sugars 9.0g | |
| Protein 18.0g | 37% |
| Vitamin A | 6% | Vitamin C | 172% | |
| Calcium | 11% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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