Pork And Cabbage

• 1 (2 -3 lb) boneless pork loin roast
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups shredded red cabbage, about 1 pound
• 1 lb small baby red potato
• 2 granny smith apples, cored and cubed
• 1 cup apple cider vinegar
• 1/2 cup white wine
• 1/2 cup brown sugar
• 1 teaspoon caraway seed
• 1/4 teaspoon ground allspice

1. Season the pork with 1/4 teaspoon salt and the pepper.
2. Add the cabbage to a 6 quart slow cooker. Add potatoes, apples on top in an even layer, and then the pork roast.
3. In a small bowl, mix the vinegar, wine, sugar, caraway seeds and allspice. Pour around meat.
4. Cover and cook on high for 4 1/2 hours or on low for 7 hours.
5. Uncover cooker and transfer pork roast to a cutting board, Cover loosely with foil and ket rest 5 minutes. Season cabbage with remaining salt.
6. Transfer cabbage mixture to a platter (leave most of liquid in slow cooker). Slice pork roast and serve on top of cabbage mixture.

pork loin roast, salt, pepper, shredded red cabbage, baby red potato, granny smith apples, apple cider vinegar, white wine, brown sugar, caraway seed, ground allspice

Taken from www.food.com/recipe/pork-and-cabbage-179943 (may not work)