How wonderful! I would only change the recipe either to say that the cabbage disappears when it's cooked for the requisite hour or to add only 1/4 of the cabbage in the beginning for thickening and then the rest of it at the end so it still exists. Either way, it's wonderful!
Really good! I was afraid it wouldn't have much flavor, but the sauce with broth, apple cider, and cream was all it needed. I had a large cabbage head, so it didn't all fit in the pot, but after it cooked for about 30 minutes, I was able to add the rest of the cabbage. As a result, some of the cabbage was more firm that the rest. It was good to have the texture variance. This goes into my Recipe Box! Thank you for posting.
I made this with the pork I had which was cut in small strips so my cooking time was a bit quicker but the recipe was the same. I really liked this as a nice change for dinner. As mine was cooked a bit quicker my cabbage and carrots were done to a treat. Thank you for posting. Made for Honor thy mother diabetic forum May 2011.
I made this with leftover Puerto Rican-Style Roast Pork Shoulder instead of fresh pork and I didn't have nearly enough. Therefore, I only cooked it for 40 minutes. I couldn't find either nonalcoholic apple cider or hard cider in the store, so I ended up using Trop50 Farmstand Apple. It only added 9g carbohydrate to the recipe; 3/4 g. per serving. Note that the nutrition facts do not include the cider. (I considered using PureApple juice which is unfiltered and looks a lot like cider, but it would have added 22.5g carbohydrate and also cost more.) I thought the flavor was really excellent, even though I should have added more salt while cooking. Some family members didn't enjoy it as much as I did, but I think I will make it again with the proper amount of pork, which should change my results considerably.