3/4 lb. lean pork butt (cut into 1 inch cubes)
2 tbsp. flour
1 med. onion
1 med. carrot (sliced)
3 cloves garlic, minced
1/2 sm. red cabbage (coarsely chopped, about 2 1/2 c.)
3 tbsp. red wine vinegar
1/2 c. chicken broth
2 bay leaves

Coat the pork with flour. Brown a little vegetable oil in Dutch oven uncovered for about 10 minutes. Remove from pan and set aside. Preheat oven to 350 degrees. Add onion, carrot and garlic to Dutch oven and cook uncovered until tender, about 5 minutes. Add cabbage and cover. Cook 15 minutes longer or until cabbage is wilted. Stir in vinegar, chicken broth, bay leaves and pork. Put into casserole, cover and bake 1 hour. Remove the bay leaves and serve.