Wash cabbage and microwave it in two batches until
slightly wilted. I add a little salt to the one cup of water
in the bottom of the dish. Cover dish tightly while zapping.
Careful when opening, very steamy. Drain and set aside
on paper towels to dry. Cook garlic and onions in 3 Tb
butter for three or four minutes, until soft but not brown.
Stir in the dried cabbage, 1/2 tsp salt, and a few grindings
of black pepper. Cook stirring frequently for about 5
minutes, or until almost all moisture is gone. Set aside in
another bowl. Pat the pork chops dry and season with salt
and pepper. Brown them in butter, about 3 minutes per
side, until rich golden brown. Remove and set aside.
Pour in wine and deglaze the pan pouring the drippings
into the cabbage. Layer in an oven proof casserole,
starting with cabbage and ending with cabbage. Pack
Preheat oven to 350º F. Heat the cream until tiny bubbles
form on the sides of the pan. Pour over the casserole,
place bay leaf on top. Bring to a simmer on top of the
stove, then cover tightly and bake in the middle of the
oven for 1 1/2 hours. Remove cover, discard bay leaf,
sprinkle with cheese bread crumb mixture. Bake for 30
minutes longer or until the top is brown and crusty. Serve
from the casserole.