1 can chicken broth (13 3/4 oz.)
3/4 to 1 lb. boneless pork, cut in 1 inch cubes
1 lb. potatoes, red, if possible (5)
2 to 3 carrots, cut in chunks (about 2 c.)
4 c. coarsely chopped cabbage
3/4 c. chopped onion
2 cloves garlic, minced
1/8 tsp. pepper
1 tbsp. cider vinegar

In large saucepan, heat broth to boiling, add pork, turn down heat and simmer until meat is almost tender. Add potatoes, carrots, onion and garlic. Heat to boiling. Reduce heat until pork is cooked and vegetables are cooked.

Stir in cabbage and vinegar. Simmer with lid partially cooked until cabbage is tender, about 10 minutes. Makes 4 servings.