Pork Baked with Cabbage and Cream

Pork Baked with Cabbage and Cream Recipe from Switzerland

Region / culture: Switzerland | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Pork Baked with Cabbage and Cream is a delicious and comforting dish that combines tender pork with creamy cabbage and melted cheese. This recipe is perfect for a cozy family dinner or a special occasion.

History

This recipe has its roots in traditional European cuisine, where pork and cabbage are commonly paired together in hearty and satisfying dishes. The addition of cream and cheese adds a rich and indulgent twist to this classic combination.

Ingredients

1 small cabbage or 0.5 large (about 1.5 lb or 680 g)
0.5 cup heavy cream
salt
freshly ground pepper
0.5 tsp caraway seeds
0.5 tsp paprika
4 thick slices cooked pork or leftover chops
0.5 cup grated swiss cheese

How to prepare

Preheat the oven to 350°F (177°C).
Shred the cabbage, removing the core.
Boil the cabbage in several quarts of salted water for 5 minutes.
Drain the cabbage.
In a separate pot, bring the cream to a boil. Then, add the well-drained cabbage, salt, pepper to taste, caraway, and paprika. Cook briskly, stirring occasionally, for 5 minutes.
Spread half of the cabbage and cream mixture evenly on the bottom of a baking dish. Place the pork on top, seasoning it well to taste and adding any drippings from cooking. Add the remaining cabbage on top and sprinkle with cheese.
Bake for 40 minutes.

Variations

For a lighter version, you can use low-fat cream or substitute Greek yogurt for the cream.
Add some diced apples or raisins to the cabbage mixture for a touch of sweetness.
Experiment with different types of cheese, such as cheddar or Gruyere, for a unique flavor profile.

Cooking Tips & Tricks

Be sure to season the pork well before baking to enhance its flavor.

- Use a good quality Swiss cheese for the best melting and flavor.

- Make sure to drain the cabbage well before adding it to the cream mixture to prevent the dish from becoming too watery.

Serving Suggestions

This dish pairs well with a side of roasted potatoes or crusty bread to soak up the creamy sauce. A simple green salad with a tangy vinaigrette would also complement the rich flavors of the pork and cabbage.

Cooking Techniques

The key to this recipe is to cook the cabbage until it is tender but still slightly crisp. This will ensure that it retains its texture and flavor in the final dish. Baking the pork and cabbage together allows the flavors to meld and the cheese to melt and brown on top.

Ingredient Substitutions

If you don't have pork on hand, you can use chicken or turkey as a substitute. You can also use different types of cabbage, such as red or Savoy, for a different flavor and texture.

Make Ahead Tips

This dish can be assembled ahead of time and refrigerated until ready to bake. Simply cover the baking dish with foil and store in the refrigerator for up to 24 hours. Allow the dish to come to room temperature before baking.

Presentation Ideas

Serve this dish in individual ramekins for an elegant presentation, or spoon it onto a platter for a family-style meal. Garnish with fresh herbs, such as parsley or chives, for a pop of color.

Pairing Recommendations

This dish pairs well with a full-bodied red wine, such as a Merlot or Cabernet Sauvignon. For a non-alcoholic option, try serving it with a sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Pork Baked with Cabbage and Cream contains approximately 350 calories. This makes it a moderate calorie option for a main dish.

Carbohydrates

This dish is relatively low in carbohydrates, making it a good option for those following a low-carb diet. Each serving contains approximately 10 grams of carbohydrates.

Fats

The cream and cheese in this recipe contribute to its fat content. Each serving contains approximately 20 grams of fat, with the majority coming from the cream and cheese.

Proteins

Pork is a good source of protein, and each serving of this dish contains approximately 25 grams of protein. This makes it a satisfying and filling meal option.

Vitamins and minerals

Cabbage is a rich source of vitamins C and K, as well as fiber. This dish provides a good amount of these essential nutrients, along with calcium and iron from the cheese and pork.

Alergens

This recipe contains dairy in the form of cream and cheese, so it may not be suitable for those with dairy allergies or intolerances.

Summary

Overall, this dish is a good source of protein and essential nutrients, while being relatively low in carbohydrates. It is a satisfying and flavorful meal option for a variety of dietary preferences.

Summary

Pork Baked with Cabbage and Cream is a comforting and flavorful dish that is perfect for a cozy family dinner or a special occasion. With its tender pork, creamy cabbage, and melted cheese, this recipe is sure to become a new favorite in your meal rotation. Enjoy!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was many years ago, when I was just a young girl growing up in a small village in the countryside. I remember it was a crisp autumn day, the leaves were beginning to change colors and there was a hint of frost in the air.

I had been helping my mother gather vegetables from our garden when a neighbor, Mrs. Jenkins, came by with a basket of fresh cabbage. She had a twinkle in her eye as she handed me a head of cabbage and said, "Here, dear, try making this pork baked with cabbage and cream. It's a family recipe that has been passed down for generations."

I was intrigued by the sound of the dish and couldn't wait to give it a try. Mrs. Jenkins was known in the village for her delicious cooking, so I knew this recipe was going to be something special.

That evening, I carefully followed Mrs. Jenkins' instructions and prepared the pork baked with cabbage and cream. As the dish cooked in the oven, the scent of the roasting pork and cabbage filled our humble kitchen, making my mouth water in anticipation.

When the timer went off and I pulled the dish out of the oven, it looked and smelled absolutely divine. The pork was tender and juicy, the cabbage was perfectly cooked, and the cream added a rich and creamy texture to the dish.

I served the pork baked with cabbage and cream to my family that evening, and their eyes lit up with delight as they took their first bite. The flavors of the dish were a perfect balance of savory and sweet, and every bite melted in your mouth like butter.

From that moment on, pork baked with cabbage and cream became a staple in our household. I would make it for special occasions, family gatherings, and even just for a cozy Sunday dinner. Each time I made the dish, it brought back memories of that crisp autumn day when Mrs. Jenkins introduced me to the recipe.

Over the years, I have made some minor tweaks to the recipe, adding my own personal touch to make it truly my own. I have shared the recipe with friends, neighbors, and even strangers who have become friends after tasting the dish.

I have come to realize that recipes are more than just a list of ingredients and instructions – they are a connection to the past, a way to preserve traditions, and a source of comfort and joy. The recipe for pork baked with cabbage and cream is not just a dish to me, it is a symbol of love, family, and the joy of cooking.

As I grow older, I know that I will continue to make this dish for many years to come, passing it down to future generations and sharing the story of how I discovered it on that fateful autumn day. And every time I make it, I will think of Mrs. Jenkins and the kindness she showed me in sharing her family recipe. For that, I am forever grateful.