Pork Chop and Cabbage Casserole

1 small green cabbage

1 cup heavy cream

Salt

Fresh ground black pepper

4 pork chops, well trimmed

2 tablespoons butter

1/2 cup white wine

1 pinch sage

3/4 cup grated Parmesan cheese

1.     PREPARATION AND COOKING: Remove the outside leaves of a small young cabbage, slice it fine, and boil it for 7 minutes in salted water. Drain the cabbage thoroughly, add salt and pepper and 1 cup of cream, and simmer it, covered, for 30 minutes.

2.     Meanwhile, in a covered iron skillet, sauté 4 well-trimmed pork chops in butter for 30 minutes, or until they are brown and cooked through. Turn at least once. Remove the chops and season them with salt and freshly ground pepper. Stir 1/2 cup of white wine briskly into the pan juices, add a good pinch of sage, and simmer the mixture for a couple of minutes. Stir this juice into the creamed cabbage.

3.       Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, cover them with the rest of the cabbage, sprinkle with grated Parmesan and a little melted butter, and bake the casserole, uncovered, in a 350ºF oven for 20 minutes, or until the top is golden brown.

Servings: 4

Preparation Time: 1 hour

Serving Ideas: Fresh vegetables tossed in garlic oil dressing.

Suggested Wine: Chardonnay would work well with this dish.