1 medium head of red cabbage, cored and thinly sliced
1 cup chicken stock
1/2 cup apple cider vinegar
1 bay leaf
1 tsp caraway seeds
DIRECTIONS
Preheat oven to 350°F.
Pat the pork dry with paper towels and generously season with all over with salt & pepper. Heat the oil in a dutch oven over medium-high heat. When the oil is hot sear the pork on all sides until well browned, about 4 minutes per side. Transfer pork to a plate and set aside.
Add the diced onion to the dutch oven and cook, stirring often, about 3 minutes. Using a wooden spoon scrape the bottom of the pan to release any stuck on bits.
Add the sliced cabbage, chicken stock, vinegar, bay leaf, caraway seeds, 1/2 tsp salt, and 1/2 tsp pepper. Cook, stirring occasionally, until cabbage wilts, about 8 minutes. Season cabbage with salt & pepper to taste.
Nestle the pork on top of the cabbage. Cover the dutch oven with a tight fitting lid and place in the preheated oven for 90 minutes.
Take the dutch oven out of the oven, remove the lid and carefully flip the pork over. Place the lid back on the dutch oven and return to the oven for 90 more minutes or until pork is tender.
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