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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Chris Fennimore, QED COOKS
Primary category: Entrees


1 lb lean, boneless pork
1/2 head cabbage, shredded
1 medium onion, diced
1 red pepper, cut in strips
1 green pepper, cut in strips
1/2 c white wine
1 c lowfat chicken stock
2 tsp caraway seeds
Salt & pepper
1 TBS olive oil
1 TBS butter


Heat the tablespoon of olive oil in a large skillet. Cut the meat into julienne strips and sauté quickly in the hot oil until browned.

Remove the meat to a bowl and add the butter to the pan. Reduce the heat to medium and sauté the cabbage until wilted. Add the onion and continue cooking until the onion is tender.

Add the caraway seeds, salt, ground pepper and wine. Raise the heat to high and cook until almost all the wine is evaporated.

Pour in the chicken stock, bring back to a boil and reduce to a simmer. Add the pepper strips, cover and simmer just until the peppers are crisp tender.

Stir well and serve with noodles or spaetzle.


Pork & Cabbage Braise - NOTES

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Pork & Cabbage Braise - REVIEWS



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