Pork and Cabbage Casserole

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            FOOD FUNNY
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Reader Joe Couture knows there's no food funny like a true food
funny.

We went to an all-day seminar about nutrition. Our oldest daughter
(10 at the time) insisted on coming with us rather than spend the
day with her siblings and her grandmother so we finally gave in
and let her come. She was one of only two children among about
100 people. When we got our table in the morning there was an
itinerary for the day on the table. Among the item on it was that
hors d'oeuvres would be served at 12:30.

Our daughter prided herself in her above average reading ability
and never said a word to us when she read the itinerary. When
the speaker said it was time to break for lunch. When he stopped
talking there was a few seconds of silence and of course during
that time our daughter decided to speak up about what she had
read. In a very loud voice that carried throughout the room she
said "I don't care what you say, I ain't eatin' no Horses Doovers!"
Needless to say, the entire room broke out in laughter and the
main speaker of the day came and had Horses Doovers with us.

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            TODAY'S RECIPE
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You can use the traditional method of boiling the whole cabbage
to tenderize the leaves as I have indicated in this recipe, or you
can employ the more modern method of freezing the cabbage to
accomplish the same thing.

Pork and Cabbage Casserole

1 small head cabbage, about 1 lb (450 g)
2 Tbs (30 ml) vegetable oil
1 onions, chopped
1 1/2 lbs (675 g) lean pork, cubed
1/2 cup (125 ml) dry white wine or chicken stock
1 tsp (5 ml) caraway seeds
Salt and freshly ground pepper to taste
4 - 6 slices bacon, cut in half

Cook the whole cabbage in a large pot of boiling water for 10 minutes.
Peel off 12 of the outer leaves, set aside, and chop the remaining
cabbage. Heat the oil in a large skillet over moderate heat and saute
the onions until tender but not brown, about 5 minutes. Add the pork
and cook until lightly browned. Add the chopped cabbage, wine,
caraway seeds, salt, and pepper and simmer covered for 10 minutes.
Line a greased baking dish with half the cabbage leaves, removing
the ribs if necessary to make them lie flat. Add the pork mixture and
top with the remaining cabbage leaves. Arrange the bacon slices on
top and bake in a preheated 350F (180C) oven for 45 minutes. Serves
4 to 6.
Received on Thu Oct 26 10:00:56 2006