Pork Baked with Cabbage and Cream

Description
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.
 * Contributed by Catsrecipes Y-Group
 * Source: The Fannie Farmer Cookbook by Marion Cunningham
 * Typed by: Susan 
 * Serves 4

Ingredients

 * 1 small cabbage or ½ large (about 1½ lbs)
 * ½ cup heavy cream
 * salt
 * freshly ground pepper
 * ½ tsp caraway seeds
 * ½ tsp paprika
 * 4 thick slices cooked pork or leftover chops
 * ½ cup grated Swiss cheese

Directions

 * 1) Preheat oven to 350°F.
 * 2) Shred cabbage, discarding the core.
 * 3) Boil in several quarts of salted water for 5 minutes.
 * 4) Drain.
 * 5) 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.
 * 6) 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.
 * 7) Bake for 40 minutes.