3 lb. pork roast
1 lg. head cabbage
1 lg. onion
1 stalk celery
2 c. rice

Cut pork roast into bite size pieces. In large heavy pan put the fatty parts of the meat first. This gives you a little grease in the bottom. Add the rest of the meat. Salt and pepper to taste (we like a little garlic) and cook, covered until the meat is tender about 30 to 45 minutes on low simmer.

Chop cabbage, onion and celery into bite size pieces. When the meat is done, add the vegetables. Cover and continue simmering until vegetables are tender, stirring occasionally. Prepare the rice and serve the mixture over rice. We like pepper sauce sprinkled over the mixture. Soy sauce can also be used.