St Patricks Day Smothered Cabbage And Pork Chops
Instructions
* Season chops with salt and pepper and brown in oil in large Dutch oven.
* Remove chops.
* Put onions in the pot with 1/4 cup water.
* Scrape bottom of pot to release any browned bits.
* The onions need to be caramelized to mahogany finish, 30 - 40 minutes.
* When onions are ready add garlic, black pepper,salt and parsley.
* Mix thoroughly and cook until you smell the garlic, about 1 minute.
* Add tomato sauce and 1/2 cup water.
* Put 1 1/2 heads sliced cabbage into pot but DO NOT STIR.
* Place chops on top of cabbage, turn heat to medium low and cover pot.
* Allow cabbage and chops to "smother" for about 20 minutes.
* Open the lid, stir and add the remaining 1/2 head of cabbage.
* There should be a rapidly boiling 1 to 2" of juice at the bottom of the pot.
* Add water is necessary.
* Replace the lid and "smother" 15 to 20 minutes more.
* Stir cabbage and pork, cover and smother another 15 minutes.
* Taste cabbage and adjust seasonings to taste.
* The first cabbage in should be wilted but not mushy.
* The second cabbage should be cooked but still have texture.
* Turn off the heat.
* The cabbage will continue to cook so err on the side of under-cooking it.
* Serve the cabbage and its juices over steamed rice.
* Serve chops to the side.
