Dimitri wrote on 12 Oct 2005 in rec.food.cooking
Alan's Cabbage And Pork Cbutterole1
My Wayne's favourite spaghetti sauceThis is my simple recipe that evolved over several years, but now is unchanged for about 20 yrs. We don't care for mushrooms or peppers in the sauce, but they may be added. It's...
main dish, tested
1-2 Teaspoon Garlic Powder; for pork steak seasoning 1-2 Teaspoon Pepper; for pork steak seasoning 1 medium stalk celery; chopped 1 Medium cabbage; shredded 3 Tablespoons Canola Oil; or more if needed 2 Pounds Pork Steak; 2 steaks (halved) 1 Medium Onion; chopped 1 Medium Bell Pepper; chopped 1-2 tsp Salt; to taste 1-2 tsp pepper; to taste 1 cup water; used with chicken broth c 1 tablespoon chicken broth cubes; crushed (2 cubes) 1-2 Teaspoon Cumin; to taste 1-2 Teaspoon Savory; to taste 1-2 Teaspoon Crushed Red Pepper Flakes; to taste 6 Ounces Cream Cheese; in little pieces
Yield: 4 servings
preheat oven to 350F run the onion and celey and pepper thru the food processor shredder blade then soften in oil in dutch oven then reserve use just about any pork meat, season then brown and reserve run the cabbage thru the processor then put everthing in the pot except the seasonings. season it then mix well. stir it at half time (30 minutes) to get better melting of cream cheese.
Preheat oven to 350 deg F. In skillet, saute onion, bell pepper and celery over med-high heat in canola til softened. Remove and reserve, add pork and brown, remove and reserve. Place Shredded Cabbage and softened veggies in a dutch oven (mix well). Pour in Broth and sprinkle in seasonings. With the lid on cook in the oven 1 hr approx.
Notes: rub some garlic powder and Pepper into the pork steak before browning.
a definite do again.
improvements: it was a little runny try uping the cream cheese to 8 oz and cutting back on the water to 3-4 cups
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Per Serving (excluding unknown items): 788 Calories; 63g Fat (72.2% calories from fat); 46g Protein; 8g Carbohydrate; 2g Dietary Fiber; 204mg Cholesterol; 841mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 9 Fat.
Nutr. buttoc. : 0 0 0 0 0 4545 0 0 0 0 0 0 0 0 0
Yield: 4 servings
Preparation Time: 0:00
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