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. From "Catsrecipes Y-Group"

• Source: The Fannie Farmer Cookbook by Marion Cunningham
• Typed by: Susan <alexanderjamesmom@gmail.com>
• 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

Procedures

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.