Depending on who you ask, we have been blessed or cursed with an early fall here in Wisconsin. The air is crisp but the sky is still blue and sunny. I usually love fall, not for the leaves or cooler weather, but for the return to school when I was younger, the start of field hockey season when I played it, and the presence of hearty vegetables and fruits in the market after I learned to cook. I’m actually dreading this fall though, since I return to work after a wonderful summer of maternity leave with my new daughter, Anabelle. While I still have the chance, I’m going to spend September baking cakes, simmering soups, and slow cooking meats. October (and my return to work) will come soon enough.
Today’s menu is in honor of the cooler weather and the basketball-sized head of red cabbage in last week’s CSA delivery. In my adaptation of Bon Appétit’s version of pork chops and red cabbage, I cooked the cabbage in my Crock-Pot instead of on the stove for an hour. Not having to watch an open flame frees up your day considerably. The apple cake was made the day before and actually improved after sitting at room temperature for 24 hours. The cake was wonderful after dinner but would be just as good for breakfast with a cup of coffee or tea. The patty pan squash recipe is a repeat from last month’s Crusty Chicken Thighs with Mushroom Sauce post.
Pork Chops with Red Cabbage
adapted from Bon Appétit, February 1995
for the cabbage:
1 tablespoon olive oil (only needed if making on the stove top, not in a slow cooker)
1 small head red cabbage or 1/2 large head red cabbage, thinly sliced
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1 teaspoon dried oregano, crumbled
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
for the pork:
1 teaspoon olive oil
4 x 5‑oz (140‑g) 1/2‑inch-thick, bone-in pork chops
salt and freshly ground black pepper
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon dried sage
1/3 cup (80 ml) chicken broth
1 tablespoon balsamic vinegar
For the cabbage, combine the cabbage, onion, garlic, salt and oregano in a slow cooker. Cook on high for about 4 hours, until the cabbage is tender, stirring occasionally. (If you don’t have a slow cooker, follow the original recipe: heat the oil in a heavy large skillet over a medium heat. Add the cabbage, onion, garlic, salt and oregano and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes.) Stir the balsamic vinegar into the cooked cabbage and season to taste with salt and pepper. (This can be prepared up to 3 hours ahead. Cover skillet/slow cooker and let stand at room temperature. Bring to a simmer before continuing with recipe.)
For the pork, heat the oil in another heavy large skillet over a medium-high heat. Season the pork chops with salt and pepper and rub with the oregano and sage. Add the pork chops to the skillet and fry until cooked through, turning once, about 8 minutes.
Transfer the cabbage to a platter. Place the pork chops atop the cabbage. Remove the skillet from the heat. Add the chicken broth and balsamic vinegar to the skillet. Stir with a wooden spoon, scraping up any browned bits from the bottom of the skillet. Pour the sauce over the pork and serve.
***
Mom’s Apple Cake
from Smitten Kitchen
6 apples (Note: I used 7 small Early Goldens)
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups (330 g) flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup (240 ml) vegetable oil
2 cups (400 g) sugar
1/4 cup (60 ml) orange juice
2 1/2 teaspoons vanilla
4 eggs
Preheat the oven to 350°F (180°C). Grease a tube pan. Peel, core and chop the apples into chunks. Toss with the cinnamon and sugar and set aside.
Stir together the flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together the oil, sugar, orange juice and vanilla. Mix the wet ingredients into the dry ones, then add the eggs, one at a time. Scrape down the bowl to ensure all the ingredients are incorporated.
Pour half the batter into the prepared pan. Spread half the apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. (Note: I baked my cake a full 1 1/2 hours and it was a bit overcooked, even though the tester still didn’t appear to be clean.)
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