Saturday, August 9, 2008


This is yummy. Don't wrinkle your nose at cabbage it really does take on the taste of what you put with it. GIVE IT A TRY.

1 large green cabbage
1 c heavy cream
4 boneless pork chops
4 tbsp. butter
1/2 tsp. crumbled sage leaves
1/2 c dry white wine(make sure it's one you would like to drink also)
1/4 c grated parmesan cheese
salt and pepper to taste

Wash, quarter and core the cabbage and then slice it up. Place the cabbage in a saucepan. Sprinkle with salt and pepper and add cream. Bring to a boil, then simmer for 15 min. Trim excess fat from chops and saute chops in 2 tablespoons butter in a skillet until golden brown. Cover and cook over low heat until tender. Remove from skillet and sprinkle with salt and pepper. Add sage leaves and wine to skillet and scrape skillet to remove browned particles. Add to cabbage. Place half the cabbage mixture in shallow casserole and cover with chops. Add remaining cabbage mixture and sprinkle with cheese. Dot with remaining butter. Bake at 350 degrees for 45 min. SERVES 4.


  1. Rachel,
    Yesterday was my first time on your sight. I used Google to look up "Low Carb Pork Chop Cabbage Casserole" and it brought me here. I tried the above recipe and...IT WAS AMAZING! Oh my goodness, my whole family loved it! I am one of those people who rarely make the same thing twice because I love trying new things, but we're having it again in a few days when my in-laws are coming over. Thank you so very much for posting it! I will have to get your cookbook if this is any indication of how wonderful all your recipes are!!! Thanks again!

  2. omg, Thank You for the wonderful comment. It made my day. I know what you mean about trying new things...sometimes it's months before I make the same recipe twice. lol