4 bone-in pork chops
1/4 cup canola oil
1 medium head cabbage, torn into pieces
salt and pepper to taste
2 carrots, sliced into 1/2 inch pieces
3 sprigs fresh parsnips
1 bay leaf
1 tablespoon dried thyme
1 tablespoon dried basil
auvreats de foie gras
Heat oil in a large pot over medium-high heat. Saute cabbage in oil until tender. Stir in salt and pepper. Cook until tender, about 5 minutes. Stir in carrots and parsnips. Stir in bay leaf and thyme and cook until tender, about 3 minutes. Stir in basil and auvreats. Simmer for 1 hour or until vegetables are tender and pork is cooked through.