Everyone in my family likes vegetables and eat them as a matter of course. Praise be to Jesus 😀 Naturally, they have their individual favorites and preparation styles. All of them love my German style cabbage and ask for it from time to time. Today I decided to get them off their knees and to the table with cabbage and German butcher, house smoked pork chops.
During the Ethiopian-Eritrean War, my son and I were evacuated to Ireland for 6 months; chosen because there was a good private French school in Dublin and my husband still has family there. The dairy products (butter, cheese, cream, ice cream) were some of the best we’ve every had and we always highly ranked Ireland along side France for superior diary products. But today I reluctantly admitted, after using Kerry Gold Butter last year and since I’ve been back, that the import we find here is not a patch on French butter! Maybe not even the French President butter brand. Gasp! How is that possible?
For lunch today, I spread some Kerry Gold on a very nice piece of onion rye bread to accompany my cabbage, and while not offensive, the Irish butter just didn’t have that grass fed, butter fat, richness that I recall from our stay. Perhaps we weren’t eating the Kerry Gold brand in Dublin (I don’t remember) or maybe they are not exporting their “Grade A” to the States. For whatever reason, I’m disappointed 😦 I’ll probably need to consider getting rid of my Irish husband and terrier now. Maybe not the dog 😀
I don’t know why everyone calls this cabbage red. It looks purple to me until it’s cooked. But I could be color blind.
Needless to say I had no lardons, but I did have some bacon ends that I bought last year in good shape in the freezer. Bacon ends are not lardons, although they did have some lardons-ish pieces included in the bag.
The bacon ends are fattier and need to be rendered to get rid of some of the excess fat.
I used my Paula I-Call-A-Spade-A-Spade Deen deep skillet. It has become one of my favorites 🙂
Go ahead. Eat this with buttered bread and don’t feel guilty. Have cake afterward 😀
German Style Cabbage with Bacon Ends
1 cup bacon ends, chopped
1 tbsp olive oil
1/2 medium onion, halved and thinly sliced
1 medium small head of purple cabbage, shredded
3-4 sprigs fresh oregano
1/3 cup white vinegar
1/3 cup sugar
3 tablespoons water
1 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
Using a wok or a large, deep skillet, brown and render the fat from the bacon ends. Remove all the rendered fat except for 1 tbsp, add the tbsp of olive oil and the onion. Cook the onion until soft. Add the shredded cabbage and fresh oregano, then stir fry for 3-4 minutes.
Mix together the vinegar, sugar, water, mustard, salt and pepper, then stir into the skillet, bring to a boil, cover and simmer for 45 minutes, stirring occasionally.
Roasted Smoked Pork Chops
2 tbsp butter
6 smoked, thick and fully cooked pork chops
Preheat the oven to 400 F. Melt the butter in a roasting pan, then add the pork chops. Roast for 15 minutes on each side.