Description Edit

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 Edit

Directions Edit

  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.
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