1 medium head of red cabbage, cored and thinly sliced
1/2 cup water
1/2 cup apple cider vinegar
1 bay leaf
1 tsp caraway seeds
DIRECTIONS
Preheat the oven to 350°F.
Pat the pork dry with paper towels and generously season all over with salt & pepper.
Heat the oil in a dutch oven over medium-high heat.
When the oil is hot sear the pork until well browned on all sides, about 4 minutes per side.
Transfer the pork to a plate and set aside then add the onion to the dutch oven and cook, stirring often, for about 3 minutes, while using a wooden spoon scrape the bottom of the pan to release any stuck on bits.
Stir in the cabbage, water, vinegar, bay leaf, caraway seeds, 1/2 tsp salt, and 1/2 tsp black pepper and cook, stirring occasionally, until cabbage begins to wilt, about 5 minutes.
Put the pork back into the dutch oven, fat-side up, on top of the cabbage then cover the dutch oven with a lid and place in the preheated oven for 2 hours.
After 2 hours, remove the lid and continue to cook in the oven, uncovered, for about 1 more hour or until pork is tender and the top of the pork has a nice crust.
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