Dredge chops in seasoned flour. Brown on both sides in a skillet, with olive oil, until golden. Remove.
Toss in butter, caraway, mustard seeds, and cook until the seeds pop; add shallots and saute until all is softened.
Toss in cabbage, salt and pepper; saute over low flame until cabbage goes wilty (approx. 10 minutes).
Add the wine/vermouth for a minute; then add water, vinegar, and bouillon (cube). Boil.
Add chops back to the pan, among the cabbage. Spoon some of the mixture over the chops. Reduce to a simmer, and cover.
Braise, flipping the chops once, for approx. 20 minutes. Remove chops from pan and bring sauce to a boil. Add cream and simmer gently for about 5 minutes. (Cabbage should be moist, but not watery.)
Adjust salt and pepper. Spoon cabbage over chops and serve.
can use 2/3 cup rich homemade chicken stock in lieu of water and boullion cube.
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|Serving Size: 1 Serving (1096g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 709 (67%)|
|Amt Per Serving||% DV|
|Total Fat 78.8g||105 %|
|Saturated Fat 27.6g||138 %|
|Monounsaturated Fat 40.4g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 101.8mg||31 %|
|Sodium 1199.2mg||41 %|
|Potassium 1363.7mg||36 %|
|Total Carbohydrate 57.6g||17 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 42.6g|
|Protein 15.9g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1052
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