Pork Baked with Cabbage and Cream

Pork Baked w/Cabbage & Cream

Serves 4

You could use any kind of leftover cooked pork to make this delicious dish---slices or chops from a roast---or even cook up extra chops when next you are frying some you'll have them handy.

1 small cabbage or � large (about 1-� lbs)

� C heavy cream

Salt

Freshly ground pepper

� t caraway seeds

� t paprika

4 thick slices cooked pork or leftover chops

� C grated Swiss cheese

Preheat oven to 350� F. shred cabbage, discarding the core. Boil in several quarts of salted water for 5 minutes. Drain. Bring the cream to a boil, then add the well-drained cabbage, salt and pepper to taste, caraway, and paprika, and cook briskly, stirring occasionally, for 5 minutes. Distribute half the cabbage and cream over the bottom of a baking dish, place the pork on top, seasoning it well to taste and adding any drippings that may be left over from cooking; add the rest of the cabbage, and top with the cheese. Bake for 40 minutes.

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan *alexanderjamesmom@gmail.com* 

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 * Catsrecipes Y-Group