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This cabbage is loved by many people who say they hate cabbage. It's my Grandma's recipe from the early 1900's in New Orleans.


  • 5 or 6 1/2" thick pork chops;
  • 2 heads of coarsely sliced cabbage;
  • 2-3 tablespoons of cooking oil;
  • 2 cups diced onions;
  • 5-6 cloves of finely minced garlic; 1/2 tsp black pepper;
  • 1 1/2 tsp salt;
  • 1/4 cup dried parsley;
  • 1/2 cup tomato sauce;
  • salt and pepper;


  • Salt and pepper five or six 1/2" thick pork chops and brown over medium-high heat in a few tablespoons of oil in the bottom of a large 6-8 quart pot.
  • When both sides of the chops are browned, remove the chops, throw in 2 cups diced onions and 1/4 cup of water.
  • Scrape the bottom of the pot to scrape up the browned bits.
  • The onions need to be caramelized to an almost mahogany color. This is done by alternately browning the onions and then throwing in a small amount of water and scraping up the browned bits from the bottom of the pan.
  • This can take awhile, 30 to 40 minutes is about right.
  • Caramelizing the onions is the most important step to getting this dish to turn out right.
  • When the onions have been caramelized, add 5-6 cloves of finely minced garlic, 1/2 tsp black pepper, 1 1/2 tsp salt and 1/4 cup dried parsley to the onions, mix thoroughly and cook for a minute until you can smell the garlic cooking, immediately add 1/2 cup tomato sauce and 1/2 cup water.
  • Adding enough garlic is the second most important step, so don't be shy about adding the 5-6 cloves.
  • Put 1 1/2 heads of coarsely sliced cabbage into the pot, don't stir, place the browned pork chops on top of the cabbage, turn the burner down to a little below medium and cover the pot.
  • Allow the cabbage and pork chops to smother for about 20 minutes, open the lid, stir the cabbage and pork chops and add the remaining 1/2 head of cabbage.
  • There should be a rapidly bubbling 1 to 2 inches of juice on the bottom of the pot.
  • You don't want to burn the cabbage, so add more water if necessary, replace the lid and smother the pork chops and cabbage for another 15-20 minutes.
  • Stir the cabbage and pork chops, cover and smother for another 10-15 minutes.
  • Taste the cabbage and salt and pepper to taste. The first cabbage put in the pot should not be mush but should be pretty wilted.
  • The second cabbage should be cooked through but the spines of the cabbage leaves should still have some texture to them.
  • The cabbage will continue to cook after you turn off the heat so err on the side of under cooking the cabbage.
  • Serve the cabbage and cabbage juice over steamed rice and serve the pork chops on the side.
  • It should be a little spicy from the pepper.

Categories: Main Dish  Pork  Stove 
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