Recipe(tried): Pork Chops and Cabbage with Dumplings

Pork Chops and Cabbage with Dumplings
Recipe By : Romy's Creative Cookbook
Servings: 6

8 pork chops -- cut 3/4-inch thick*
1 quart sauerkraut -- drained
1 small head cabbage -- chopped
Black pepper to taste
1 Dash ground allspice
2 tablespoons brown sugar
4 cups water
1/2 teaspoon garlic powder
Caraway seeds -- optional
4 potatoes -- thickly sliced
Buttermilk Dumplings:
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons cooking oil
1 cup buttermilk

Brown chops quickly on both sides in a couple of tablespoons of fat. Use a Dutch oven. Remove chops and all but 2 tablespoons of fat from pan. Now layer half of each sauerkraut, cabbage, potatoes, chops with a sprinkle of both pepper and allspice, and salt, if desired. Repeat twice. Add brown sugar to water along with caraway seeds, if using and pour over the whole thing. Cover and bring to a boil; reduce heat and simmer for 1-1/2 hrs. or pork chops are tender.

About 15 minutes before cooking time is up, drop dumplings over the mixture. Cover and steam for 15 minutes. Remove from heat and allow to stand for 15 minutes before serving.

For dumplings: Sift together flour, salt and soda; add the oil and buttermilk. Blend just to moisten dry ingredients. Drop by tablespoonful. Makes 12 very light dumplings!

NOTES : *Trim excess fat from chops
In the cold of winter, I'm hoping you and your family will enjoy this complete wholesome and hearty meal.