|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork and cabbage are easy to make and delicious. Nancy uses either a pork loin roast or loin chops.
Season the pork with salt, pepper, and garlic powder.
In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides. This is key since the cabbage will get its color and flavor from the caramelization of the pork.
After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into eight wedges.
Lower heat to med-low to low. Add cabbage and a little more salt, cover, and simmer for 1 hour.
Continue simmering, stirring frequently, until the pork is falling apart and cabbage is brown and totally wilted.
Serve with bread and homemade applesauce.