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Pork Steak and Cabbage Dinner
Entree
1 large sweet onion slivered
2- 1 inch thick pork shoulder steaks
1 med savoy or white cabbage shredded
1/4 cup olive oil
salt and pepper to taste
1 tbs. Caraway seed (optional)


 

Clean cabbage thoroughly by removing any tough outer leaves and discard. Shred remaining head and submerge in large volume of water in sink, agitate to loosen any grit, drain and repeat if necessary. Place cleaned shredded cabbage in colander and set aside.

Heat olive oil over med-high heat in a large stock pot. Add slivered onion and fry until golden brown. Season with salt and pepper. (Add optional caraway seeds at this point. Heat to release essentials oils and fragrance.) Add shredded cabbage, cover and cook for 10 minutes stirring 2 or 3 times to incorporate onions. Re-season with salt and pepper. Transfer cooked cabbage to a 9x13x2 casserole. Place pork steaks on top. Cover with aluminum foil and bake for 30 minutes in a preheated 350 degree oven. Remove foil and continue cooking for 15 more minutes. Next turn pork steaks over and return to oven and broil for 3-4 minutes to brown steaks slightly.

Remove from oven, cover with foil and let stand for 5-10 minutes before serving.

Serve with steamed carrots, mashed potatoes and dark rye or pumpernickel bread.

Preparation Time: 20 min Serves: 4
Recipe Origin: United States
Submitted by:
Frank Battaglni
New York
United States
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