Liturgical Year : Recipes : Pork Chops and Cabbage

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Catholic Recipe: Pork Chops and Cabbage

INGREDIENTS

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

Food Categories

Feasts

Anthony

Also Called: Costolette di Maiale con Cavolo

DIRECTIONS

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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