1 pork roast
3 med. heads cabbage
1 tbsp. salt
2 tsp. pepper
1/2 c. sugar
Apple vinegar
4-6 lg. potatoes
2 eggs
Lots of flour
4-6 potatoes with skins on (to save time, pre-boil potatoes)

Bake roast in 325 degree oven for 2-3 hours or until tender; set aside and let cool.

In large pan, put small amount of oil (just enough for cabbage to not stick). Fill pan 1/2 to 3/4 full with shredded cabbage. Add 1/2 cup sugar, 2 teaspoons pepper and 1 tablespoon salt. Cook over medium heat with lid on and gradually add in remaining cabbage as space allows.

Cook cabbage until real brown, then add vinegar to taste. NOTE: Cabbage will not brown once vinegar is added. Set aside with the roast--do not combine the two. Now make the Potato Dumplings.

POTATO DUMPLINGS:

Boil 4-6 large potatoes with skins on, let cool and peel. Add 2 eggs, pinch of salt, and add 1 cup of flour at a time; keep working potatoes into flour. This will take several cups of flour, depending on potato size. Keep working and kneading in flour until not sticky; dough will be stiff.

Drop dumplings into boiling water by spoonfuls. Reduce heat to low, cover and simmer a few minutes about 3-5 minutes and drain.

To serve: Layer cut-up dumplings, cabbage and pork pieces. Top with juice from cooked roast. Makes a lot.