Prepare the Roasted Shallots. Prepare the Braised Red Cabbage and the Braised Green Cabbage, and cover them separately to keep warm.

Sprinkle the pork with the Creole Seasoning on both sides.

Heat the oil in a large skillet over high heat. When the oil is hot, add the pork medallions and saute until brown, for about 2 or 3 minutes on each side.

To serve, mound 1/2 cup of the Braised Red Cabbage on one side of each of 4 dinner plates, and mound 1/2 cup of the Braised Green Cabbage on the other side. Place one pork medallion on each mound of cabbage and arrange 4 Roasted Shallots around each portion.

Note: Preheat the oven to 400º F. Combine 24 peeled shallots and /or garlic cloves with 1 teaspoon olive oil, 2 teaspoons salt, and 5 turns freshly ground black pepper on a sheet of aluminum foil. Fold the edges of the foil together to form a bag and roast until tender, for about 40 minutes. Use immediately, or refrigerate in a little olive oil in an airtight container for 2 or 3 days.