1 lg. white cabbage
Salt & pepper
1 c. heavy cream
4 pork chops
1/2 tsp. crumbled dried sage leaves
1/2 c. dry white wine
1/4 c. freshly grated Parmesan cheese
2 tbsp. butter

Wash, quarter, core and cut up cabbage. Soak 1 hour in salted water. Drain and rinse in cold water. Put in saucepan and sprinkle with salt and pepper. Add cream, bring to boil and simmer 30 minutes. Trim excess fat from chops and fry until golden brown in 2 teaspoons butter. Cover and cook slowly until very tender. Season.