• 5 or 6 1/2" thick pork chops;
• 2 heads of coarsely sliced cabbage;
• 2-3 tablespoons of cooking oil;
• 2 cups diced onions;
• 5-6 cloves of finely minced garlic; 1/2 tsp black pepper;
• 1 1/2 tsp salt;
• 1/4 cup dried parsley;
• 1/2 cup tomato sauce;
• salt and pepper;

1. Salt and pepper five or six 1/2" thick pork chops and brown over medium-high heat in a few tablespoons of oil in the bottom of a large 6-8 quart pot.
2. When both sides of the chops are browned, remove the chops, throw in 2 cups diced onions and 1/4 cup of water.
3. Scrape the bottom of the pot to scrape up the browned bits.
4. The onions need to be caramelized to an almost mahogany color. This is done by alternately browning the onions and then throwing in a small amount of water and scraping up the browned bits from the bottom of the pan.
5. This can take awhile, 30 to 40 minutes is about right.
6. Caramelizing the onions is the most important step to getting this dish to turn out right.
7. When the onions have been caramelized, add 5-6 cloves of finely minced garlic, 1/2 tsp black pepper, 1 1/2 tsp salt and 1/4 cup dried parsley to the onions, mix thoroughly and cook for a minute until you can smell the garlic cooking, immediately add 1/2 cup tomato sauce and 1/2 cup water.
8. Adding enough garlic is the second most important step, so don't be shy about adding the 5-6 cloves.
9. Put 1 1/2 heads of coarsely sliced cabbage into the pot, don't stir, place the browned pork chops on top of the cabbage, turn the burner down to a little below medium and cover the pot.
10. Allow the cabbage and pork chops to smother for about 20 minutes, open the lid, stir the cabbage and pork chops and add the remaining 1/2 head of cabbage.
11. There should be a rapidly bubbling 1 to 2 inches of juice on the bottom of the pot.
12. You don't want to burn the cabbage, so add more water if necessary, replace the lid and smother the pork chops and cabbage for another 15-20 minutes.
13. Stir the cabbage and pork chops, cover and smother for another 10-15 minutes.
14. Taste the cabbage and salt and pepper to taste. The first cabbage put in the pot should not be mush but should be pretty wilted.
15. The second cabbage should be cooked through but the spines of the cabbage leaves should still have some texture to them.
16. The cabbage will continue to cook after you turn off the heat so err on the side of under cooking the cabbage.
17. Serve the cabbage and cabbage juice over steamed rice and serve the pork chops on the side.
18. It should be a little spicy from the pepper.

This cabbage is loved by many people who say they hate cabbage. It's my Grandma's recipe from the early 1900's in New Orleans.