Use any kind of leftover pork for this recipe. (I use browned pork chops – not cooked through) This is a great way to use a few fat slices from a leftover roast. Having said all that, I love this as a vegetarian dish (yep, just omit the meat) and makes a nice hearty side dish.Preheat oven to 350. Shred a small head of cabbage and boil in several quarts of salted water for 5 minutes. Drain. Bring 1/2 cup cream to a boil, add well-drained cabbage, 1/2 tsp. caraway seeds, 1/4 tsp. paprika, salt and pepper and cook briskly, stirring occasionally. Distribute half the cabbage and cream over bottom of a baking dish, place pork on top, season well to taste, add rest of cabbage, and top with 1/2 cup grated Swiss cheese or Gruyère. Bake for 40 minutes.
*Browned chops will be very moist if allowed to complete their cooking in the casserole!