___Pork Chop Casserole_ __Cotes de Porc a l'Auvergnate__ (Pork chops, cabbage, cream, white wine, sage, grated cheese) Remove the outside leaves of a small young cabbbage, slice it finely, and boil it for 7 minutes in salted water. Drain the cabbage thoroughly, add salt and pepper and 1 cup of cream, and simmer it, covered, for 30 minutes. Meanwhile, in an iron skillet saute 4 lean, well-trimmed pork chops in a little butter until they are brown and cooked through. Remove the chops and season them with salt and freshly gound pepper. Stir 1/2 cup of white wine briskly into the pan juices, add a good pinch of sage, and simmer the mixture for a couple of minutes. Stir this juice into the creamed cabbage. Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, cover them with the rest of the cabbage, sprinkle generously with the grated Parmesan and a little melted butter, and bake the casserole, uncovered, in a 350 degree oven for 20 minutes, or until the top is golden brown. Serves 4. Notes -- 1. The Chamberlains' cooking times are too generous. The cabbage need be boiled for only 3 minutes or so, then simmered for maybe 10 or 15 minutes with the cream. 2. The cream sauce should, of course, be poured over the pork and 3. I have found that the cabbage slices are best when they are about half an inch wide -- do not make them shreds, such as one might use in a slaw. 4. This has been a favorite of mine for years and guests always seem to like it. It is part of the "cuisine bourgeoise" (as opposed to la haute cuisine) tradition in France, and one seldom sees this recipe in traditional French cookbooks. 5. I have occasionally asked friends for a dinner of "pork chops and cabbage" and surprised them with this dish.