As a child growing up in the farm country of Southern Indiana, some of my favorite memories revolve around our large gardens. One of my favorite garden vegetables was cabbage. I love watching those little cabbage heads turn into big ones and then enjoying that cabbage on the dinner table. Since that part of the country was also known for pork, one of the great meals we enjoyed was combining cabbage and pork chops!
6 pork chops
1/2 tsp salt
1/2 tsp pepper
1 tbsp shortening (modernize to canola or olive oil!)
1/2 tsp savory
1 small bay leaf
2 cups tomato juice
1/2 cup water
1 small cabbage, cut into 6 wedges
6 carrots, cut-up into pieces about 1-inch in size
1 1/2 cup chopped onion
3 medium potatoes, quartered
1/4 tsp salt
Season the pork chops with the 1/2 teaspoon of salt and the pepper. Brown in the shortening in a large skillet. Add the savory, bay leaf, tomato juice, and water. Cover skillet and simmer for 30 minutes. Add the cabbage wedges, carrots, onion, potatoes, and the 1/4 teaspoon salt. Cover and cook another 35 minutes or until tender.
1/2 tsp pepper
1 tbsp shortening (modernize to canola or olive oil!)
1/2 tsp savory
1 small bay leaf
2 cups tomato juice
1/2 cup water
1 small cabbage, cut into 6 wedges
6 carrots, cut-up into pieces about 1-inch in size
1 1/2 cup chopped onion
3 medium potatoes, quartered
1/4 tsp salt
Season the pork chops with the 1/2 teaspoon of salt and the pepper. Brown in the shortening in a large skillet. Add the savory, bay leaf, tomato juice, and water. Cover skillet and simmer for 30 minutes. Add the cabbage wedges, carrots, onion, potatoes, and the 1/4 teaspoon salt. Cover and cook another 35 minutes or until tender.
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