Pork and Cabbage with Wine

Heat oil and butter in a 4-6 quart Dutch oven. Sauté the onion for several minutes, then add the cabbage and stir to coat with the fat.

Place the next four ingredients in the middle of a square of cheesecloth, tie it into a package and place on top of the cabbage (or throw them in loose, if you do not mind).

Add the salt, vinegar and white wine and bring to a boil.

Lay the pork on top of the cabbage, cover with a tight-fitting lid and reduce heat.

Simmer for three hours, or until meat is tender and easy to cut.

Remove meat to a platter and keep warm.

To finish the cabbage you have several choices. You may want to cook down the liquid, then thicken with by adding one to two tablespoons of flour made into a slurry with part of the liquid and cooking until thick or by adding a few tablespoons of sour cream (do not boil afterwards).

Season to taste with salt, pepper, mustard and maybe a pinch of sugar.

Serve the pork and cabbage with potatoes, mashed or boiled, and mashed, fresh peas (without the mint).