Pork Baked with Cabbage and Cream - serves 4

1 small cabbage (1 1/2 pounds)
1/2 cup heavy cream
Salt and ground pepper
1/2 tsp caraway seeds
1/2 tsp paprika
4 thick slices cooked pork or leftover chops
1/2 cup grated Swiss cheese

Preheat oven to 350 F. Shred the cabbage, discarding the core. Boil in several quarts of salted water for 5 minutes. Drain. Bring the cream to a boil, then add the well-drained cabbage, salt and pepper to taste, caraway, and paprika, and cook briskly, stirring, for 5 minutes.

Distribute half the cabbage and cream over the bottom of a baking dish, place the pork on top, seasoning it well to taste and adding any drippings that may be left over from cooking; add the rest of the cabbage, and top with the cheese.
Bake for 40 minutes.