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Just made the Braised Cabbage. So simple and packed with flavor. I am not a fan of mustard or celery seed, so left those two things out. Will definitely be making this again. Thank you!
I made it yesterday and it was delicious I recommend it for others to try it.It was very light and the cabbage tasted fresh although it was cooked.
Thanks for cabbage idea. Never thought boiled had much to recommend it. Didn’t have celery seed but substituted fennel seed. Got rave reviews and requests for seconds.
about the 145F for pork, used to be >160F because 50 or so years ago there were parasites in pork. However, these critters die at 137F, which is where i pull the pork from the grill or the oven.
Great photo Elise, I could eat it off the screen :]
what do you mean by “cook cabbage first”? do you mean to parboil the cabbage first, because then you say to heat the fat and add the onion to which you add the cabbage.
No, just cook the cabbage and onions before you cook the pork chops.
Hey Elise, why bother with the chops? The cabbage was divine, although I do admit to rending the pork fat along with a bit of bacon fat to start (happy face). What a wonderful combo, a certain favourite I will make again and again. Thanks for the tips for lesser chops the thicker ones are hard to find these days.
I like to crumb pork chops and they stay moist on the inside and crisp on the outside. Also like to add just a bit of potato to the cabbage and a blob of butter and black pepper. Yum. Delicious!
Comfort food at its finest :)
Looks great – I am going to try cooking this without fat (dietary issues). I think this might also qualify as low carb for your recipe tags? Thanks for the idea!
Hi Dawn, thank you for the reminder on the low carb classification. It’s been added.