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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "PORK-BRAIS-CABB" "M" "10/19/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "PORK BRAISED WITH CABBAGE" "pork marinated with salt and herbs and braised with red cabbage or sauerkraut"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIPorc brais\*(e' aux chou rouges\fP.
.br
\fIPorc brais\*(e' avec choucroute\fP.
.PP
Marinated pork roast or pork chops are added to the cabbage after it
has braised for several hours, 
so that the cabbage and pork finish cooking at the same time.
.PP
The flavors from the pork and from the cabbage enhance one another.
.PP
From JC, page 384.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "pyrex dish,"
large enough to hold the marinating pork
.IG "" "casserole of braising cabbage"
.IG "" "heavy large skillet"
.IG "" "hot serving platter"
.sp
INGREDIENTS for salt marinade with herbs and spices, 
\fImarinade s\*(e`che\fP.  For 3 lb pork.
.IG "3 tsp" "salt"
.IG "1/2 tsp" "freshly ground pepper"
.IG "1 tsp" "ground thyme or sage"
.IG "1/2 tsp" "ground bay leaf"
.IG "1/4 tsp" "allspice"
.IG "2" "cloves mashed garlic "
(optional)
.sp
.IG "3 lb" "boneless roast of pork"
or \fI1 inch thick pork chops\fP
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Marinate the pork.
Mix all the ingredients of the marinade together.
Rub them into the surface of the pork.
Place in a covered bowl.
Turn the meat several times.
For a roast, marinate at least 6 hours, better for 24 hours.
For chops, marinate at least 2 hours, better for 12 hours.
If refrigerate, increase time by one third.
Before cooking, scrape off the marinade and dry the meat before browning.
.SK 2
Brown the pork in a skillet with 1/16 to 1/4 inch fat (good cooking oil or pork fat)
over moderately high heat (@8).
.SK 3
After the cabbage has cooked for 3 hours for a pork roast for 3-3/4
to 4 hours
for pork chops, 
place the pork in the casserole buried in the cabbage and cook for the time
remaining to 5 hours,
so pork and cabbage finish at the same time.
.SK 4
Place the pork on the hot serving platter,
drain the cabbage and arrange it around the pork.
Correct the seasoning of the cooking liquid,
degrease it,
and pour it over the cabbage.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
For recipes for braised cabbage see CABBAGE-RED-BRA, for red cabbage,
and SAUERKRAUT-ALSA, for braised sauerkraut \fI\*(a` l'alsacienne\fP.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes for setting up the marinade and 30 minutes for browning the meat.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
