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Catholic Recipe: Pork Chops and Cabbage


  • 2 onions, chopped
  • 4 tablespoons vegetable oil, divided
  • 2 pounds pork chops
  • 1 garlic clove, chopped
  • 1 pound cabbage, shredded
  • 1 can (20 ounces) tomatoes
  • salt, pepper
  • 1 cup Burgundy wine
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy, Central Europe

Also Called: Costolette di Maiale con Cavolo


Sauté onions, in 2 tablespoons oil in skillet for 5 minutes. Remove onions; reserve. Brown chops on each side in remaining oil over medium heat in deep saucepot. Add onions, cabbage, tomatoes, seasonings; cover tightly. Cook 30 minutes. Add wine; continue cooking 20 minutes.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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