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2 tbsp. butter
1/2 tsp. salt
1 med. head cabbage, cored and coarsely chopped (6 c.)
1 sm. onion, chopped (1/3 c.)
2 med. cooking apples (Jonathan, Rome Beauty, or Winesap), thinly sliced
2 tsp. curry powder
1/8 tsp. pepper

Nonstick spray coating
1/4 tsp. salt
1 lb. boneless pork loin roast, cut into six thin slices or 6 thinly sliced boneless pork loin chops
1/8 tsp. pepper

In a Dutch oven or large saucepan melt butter. Stir in curry powder, the 1/2 teaspoon salt and 1/8 teaspoon pepper. Add cabbage, onion and 1/4 cup water; toss to coat. Cover and cook about 5 minutes or until cabbage is crisp-tender. Add apples. Cover; cook for 3 to 4 minutes more or until cabbage and apples are tender.

Spray large skillet with nonstick coating. Heat pan for 1 to 2 minutes or until hot. Season pork with 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add pork to skillet. Cook over medium-high heat for 2 to 3 minutes or until no longer pink, turning once. Serve pork atop cabbage mixture. Makes 6 servings.

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