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Nov 11, 2011 07:07 AM


I am making an apple sage stuffed pork chop and i was looking for a side dish. i was thinking braised cabbage but i want some flavor any suggestions

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  1. Make the braised cabbage with red cabbage and an apple sliced to it with some red wine vinegar. it will go very well with your stuffed pork chop and will add a nice complementary flavor.

    1. Roasted Broccoli & Feta. The saltiness will go well with the apple stuffing.

      1 bunch broccoli 1 lb), cut into florets
      3 T olive oil
      4oz feta
      1/4 c chopped Italian parsley

      Heat oven to 450. On a rimmed b. sheet, toss broccoli with 2 T of oil and 1/4 t kosher salt & some black pepper. Roast, tossing once, until tender, 15-17 minutes. Add feta & parsley & toss to combine.

      1. kale sauteed wtih lots of garlic, crushed red peppers, a sprinkle of raisins and toasted pine nuts (optional).

        1 Reply
        1. re: SeaSide Tomato

          This prep (garlic/raisins/pine nuts) also works well using chard, spinach or a combo of the three (with kale).

        2. buttered parsnips. tasty, savory, sweet -- but not too sweet -- and different enough where people will go, "hmmm?"! '

          i'd also be happy with chard treated the way seaside tomato wants to treat kale. (i'm not a big kale fan)

          1. Burgundy Mushrooms!!
            (Servings: 8)


            ¦4 pounds White Button Mushrooms
            ¦2 sticks Butter
            ¦1-1/2 teaspoon Worcestershire Sauce
            ¦1 liter Burgundy Wine (other Reds Will Work)
            ¦1 teaspoon Freshly Ground Black Pepper
            ¦2 cups Boiling Water
            ¦4 whole Chicken Bouillon Cubes
            ¦4 whole Beef Bouillon Cubes
            ¦1 teaspoon Dill Seed
            ¦5 cloves Garlic, Peeled
            ¦2 teaspoons Salt


            Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.

            Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.

            Remove the lid, then continue cooking, uncovered, for three hours. Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice.