1 pound meat tenderloin
1 medium head cabbage, chopped
2 onions, cut in 1/2 or inch pieces
1 medium carrot, cut in 1 short piece
1 medium onion, cut in 1 medium piece
1/2 cup sunflower seeds
1 bell pepper, cut in 1/2 piece
3 cloves garlic, minced
1, soured bag either rum sauce from Fiji, Drilling Light or champagne liqueur
2 tablespoons sugar
Preheat oven to 350 degrees F (175 degrees C). Divide cabbage between large casserole bowls. Garnish with cut carrot, onion, bell pepper, and garlic. Top with remaining ingredients; shred.
Bake meat tenderloin at 350 degrees F (175 degrees C) for 45 minutes, or until internal internal pork temperature registers 140 degrees F (80 degrees C). Cover meat, and steam. Then invert onto warm cutting board. Cover, and steam. Serve warm at room temperature or chilled.