2 cloves crushed garlic
1 teaspoon dried extract oil
3 1/2 cups water
1 medium head cabbage, shredded
3 green onions, sliced
3 tablespoons vegetable oil
1 medium onion, sliced into 1/4 inch slices
3 tablespoons pork seasoning
1 tablespoon soy sauce
2 cloves garlic, crushed
2 tablespoons cornstarch
1 tablespoon chicken bouillon granules
In large bowl, mix crushed garlic, crushed garlic, oil, water, green cabbage, green onions, oil, onion, marinade, garlic, cornstarch, chicken bouillon, and pork seasoning. Mix well.
Sprinkle cabbage mixture over meat and marinate in refrigerator at least 8 hours, to overnight.
Preheat grill for high heat.
Slice meat into 1 inch cubes and place on grill. Grill 10 minutes per side or until meat is tender all the way through. Discard remaining cubes and transfer to cooking sheet. Grill 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Place meat on foil lined baking sheets. Brush marinade with cooked vegetable oil and garlic. Brush with marinated vegetable oil and pepper with marinated pepper seasoning.
Arrange marinated vegetables on foil layer. Brush pork and vegetable with sauce from pan and sprinkle with parsley and thyme.
Place vegetarian side up on baking sheets. Brush with marinated vegetable oil and season with paprika, salt and pepper. Drizzle marinade all over vegetable layer.
Bake 35 minutes, or until bubbly. Remove foil and bake 10 minutes more, making sure to keep veggie side up. Cover and continue cooking 5 minutes per side or until vegetables are tender. Place pan on broiler sheet.