Pork and Cabbage

From Family Circle magazine. Haven't tried it yet, but hope to soon!

• Ready In: 7 hrs 15 mins
• Serves: 4

Ingredients

• 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

Directions

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.