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Monthly Archives: October 2014

Smoked Pork Chop & Spicy Cabbage.1


Serves 2

A CookTale
This is a redux of a November 2011 dinner. The Smoked Pork Chop is an addition. Together they definitely complemented each other. The Smoked Pork Chop is another delicious item available at our wonderful Smokehouse of The Katskills ready to devour, I simply warmed it in the pan with the Cabbage. A huge YUM.

Serves 2

A CookTale

INGREDIENTS for the Spicy Cabbage

Pancetta (2-1/4″ slices & diced to 1/4″ pieces)
A medium head of Savoy Cabbage (halved & cut into 1″ ribbons)
3 Garlic Cloves (thinly sliced)
1 tsp of dried Thyme (or to taste)
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes
1/2 Cup of Chicken Broth + 1/2 Cup of Vermouth


1. Fry the Pancetta in a large pan until the fat has rendered. Remove from the pan to a small bowl leaving the fat behind. Add the Garlic & saute in the Pancetta fat, then add the ribbons of Cabbage, toss & saute to combine.

2. Add the Chicken Broth & Vermouth, the Thyme, Salt & Pepper, Red Pepper Flakes, cover & cook over high heat as long as it takes for the Cabbage to really tenderize, which should take 20 minutes or so. Keep your eye on the progress. Return the Pancetta to the pan & toss together.