PORK CHOP AND RED CABBAGE CASSEROLE
[Rode kool met varkens koteletten]
Four pork chops; salted, peppered, floured.
Half a head of red cabbage, shredded.
One large onion, sliced thinly.
One or two apples, cored and sliced.
Some slivered ginger.
One Tsp. caraway seeds.
Quarter Tsp. ground cinnamon.
One cup or more of beer.
One and a half TBS sugar.
Juice of one or two lemons.
[Beer: use Anchor Steam, or a decent dark ale.]
Saute the onion, ginger, and caraway till golden. Add the apple and sugar, and let it sweat on low heat for ten minutes. Add the shredded cabbage, the lemon juice, cinnamon, and optionally a pinch of salt, then cover and put on the back burner for ten minutes with heat-absorber. Splash with half of the beer, and cook for half an hour.
While the cabbage is stewing in its juices, fry the pork chops on both sides, then seethe and deglaze with the remaining beer.
Heat the oven to 350 degrees Fahrenheit.
After both the cabbage and the beer have been dealt with, decant the now softened cabbage to a clay pot or casserole, place the pork chops on top, cover, and set in the oven for an hour.
Make sure that there is plenty of moisture in the pot.
Serve with parsleyed potatoes or rice.
There will be enough for four people.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/pig-for-cooler-times.html.