Ed Ziebas Famous Family Pork Chops
A cherished family recipe featuring pan-fried pork chops seasoned with bold spices and love—comfort food at its finest.
Read MoreMelting Cabbage
Drescription
This velvety cabbage in this easy cabbage recipe melts in your mouth and picks up the flavors of caraway, cumin and garlic as it simmers in broth in the oven. Serve it alongside roasted pork or chicken.
Ingredients
- 1 head green cabbage (about 2 pounds), outermost leaves removed
- 4 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 1 medium onion, halved and sliced
- 4 large cloves garlic, sliced
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 3 tablespoons tomato paste
- 2 cups low-sodium chicken or vegetable broth
- 1 teaspoon dry mustard
- chopped parsley, for garnish
- whole-grain mustard, for serving
Directions
- Preheat oven to 350°F.
- Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.
- Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.
