Pork Chops and Sausages With Cabbage

• 1 two-pound green or white cabbage
• 1 tablespoon butter
• 4 loin pork chops, about 1/2 pound each
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 cup finely chopped onions
• 1 teaspoon finely minced garlic
• 1/2 cup dry white wine
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 whole cloves
• 1/2 cup water
• 1 pound kielbasa (Polish sausage), cut in half crosswise
• Steamed potatoes

1. Cut away and discard the core of the cabbage.
2. Cut the cabbage lengthwise into eighths.
3. Cut each piece crosswise into 1/2-inch pieces.
4. There should be about 12 cups loosely packed.
5. Heat the butter in a heavy casserole with a tight-fitting lid.
6. Sprinkle the chops with salt and pepper and add them to the casserole.
7. Cook over moderately high heat about two minutes on each side until lightly browned.
8. Scatter the onions and garlic around the chops and cook, stirring, until wilted.
9. Add the wine and stir.
10. Add the cabbage, cumin, bay leaf, thyme and cloves.
11. Add the water.
12. Cover closely and cook for a total of 30 minutes.
13. Add the pieces of sausage and cover.
14. Continue cooking 15 minutes.
15. Serve with steamed potatoes and, if desired, a salad such as fennel and avocado.

green, butter, loin pork chops, salt, freshly ground pepper, onions, garlic, white wine, ground cumin, bay leaf, thyme, cloves, water, kielbasa, potatoes

Taken from cooking.nytimes.com/recipes/10346 (may not work)