3 lb. boneless rolled loin of pork or pork roast (cook 1 hour longer for roast)
1 generous dash pepper
1 can (11 oz.) condensed cheddar cheese soup
1 tbsp. vinegar
2 tsp. brown sugar
1/2 tsp. caraway seeds
4 med. carrots, quartered
1 sm. head cabbage cut in 4 wedges
1/4 c. water
2 tbsp. flour

In roasting pan place meat fat side up. Season with pepper. Roast at 325 degrees for 1 hour. Pour off all but 2 tablespoons drippings; stir in soup, vinegar, sugar and caraway. Arrange carrots around meat, top with cabbage. Cover with foil. Roast 2 hours more until meat and vegetables are done. (Total roasting time 35 to 40 minutes per pound or 170 degrees on meat thermometer.)

Remove meat and vegetables to platter, keep warm. Gradually blend water into flour until smooth. On range top in roasting pan, slowly stir flour mixture into sauce. Cook, stirring until thickened. Serve with roast. 6 to 8 servings.