• Season pork with 1/4 teaspoon of the salt and the pepper.

  • Add the cabbage to a 6-quart slow cooker. Top with potatoes; spread apple cubes on top in an even layer. Add pork.

  • In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice. Pour around meat. Cover. Cook on high heat for 4-1/2 hours, or on low heat for 7 hours.

  • Uncover cooker, and transfer pork to a cutting board. Cover loosely with foil and let rest 5 minutes. Season cabbage mixture with remaining 1/2 teaspoon salt. Test a potato with a fork. If tender, transfer cabbage mixture to a platter (leave most of the liquid in pot). Cut pork into thick slices; spread on top of cabbage. Serve warm, drizzled with cooking liquid.

Nutrition Facts

572 calories; 10 g total fat; 176 mg cholesterol; 651 mg sodium. 57 g carbohydrates; 62 g protein;