Serves: 4
Total Calories: 170
Heat oven to 350° F. In heavy skillet over high heat, cover and boil cabbage in water for 5 minutes or until water has evaporated completely, being careful not to burn. Add cream, salt, pepper, caraway, and paprika bring to boil and cook, uncovered, for 5 minutes, stirring 2 or 3 times. Place half of cabbage mixture in lightly greased 8 x 8-inch baking dish (or 10-inch pie plate), layer on pork, and cover with remaining cabbage mixture. Top with cheese and bake for 25 to 30 minutes until cabbage is done.
This Pork With Cabbage And Cream recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.
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