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Farm Fresh: Don't overlook sturdy, filling cabbage on these chilly evenings

Thursday, November 02, 2000

Tested by Arlene Burnett

With squashes and apples occupying center stage in the fall, we often forget the old standby -- cabbage. Cabbage may not be chic, but it packs a tasty wallop -- even if it does stink. Today's Farm Fresh recipe, Pork Chops and Cabbage, is a quick and filling casserole that's even better if served the next day.

Pork Chops and Cabbage

3 cups shredded cabbage
2-4 pork chops
1 tablespoon cooking oil
1 10 3/4-ounce can mushroom soup, undiluted
1/4 teaspoon salt
1/4 teaspoon pepper

Brown pork chops in oil on both sides. To drippings add soup and seasonings and the cabbage. Bring to boil. Put chops on bottom of a 12-by-8-by-2-inch casserole and put cabbage mixture on top. Cover and bake at 350 degrees for 50 to 60 minutes.

Source: Pennsylvania Produce

If you have a fruit or vegetable that you would like to see, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.



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