Currently cooking from All About Braising by Molly Stevens

Here’s another cabbage dish from Stevens’ book. This time, the cabbage is seasoned with caraway and mustard seeds, shallots and dry white wine and braised with pork chops. The dish is then finished with heavy cream, salt and pepper.

I liked this dish, mostly. The pork was tender and the cabbage was silky and full of flavor, but I thought the caraway was a little overpowering. Next time, I’ll reduce the amount used.