2 lb. pork chops
2 chopped onions
1 clove garlic, chopped
1 (#2) can tomatoes
1 lb. shredded cabbage
4 tbsp. olive oil
1 c. wine
Salt and pepper to taste

Fry onions in hot olive oil for about 3 minutes. Remove onions; add garlic and pork chops. Turn up flame and brown chops quickly on both sides about 6 minutes. Transfer chops, garlic, and onions to a deep pot.

Add cabbage, tomatoes, salt, and pepper; cover tightly and cook slowly for about 30 minutes. Add wine; continue cooking for another 10 minutes very slowly, until cabbage and chops are tender. Serve very hot.