1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried minced garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup water
1 medium head cabbage, cut into 1 inch slabs
2 medium tomatoes - diced
1 large onion, diced
1 tablespoon Worcestershire sauce
1 tablespoon white sugar
salt and pepper to taste
Grind first two sheets of paper or aluminum foil into a large bowl. Coat with vegetable oil or margarine; season with salt, sage, garlic, thyme, rosemary and water. Transfer cabbage, tomatoes and onions to large bowl, cover well.
Mix cabbage, tomato, onion and Worcestershire sauce with a wooden spoon; spoon over pork. Cover bowl and refrigerate at least 2 hours.
Preheat grill for direct medium heat.
Place meat in a large skillet; cook over medium heat, stirring to break up clumped clumps. Drain any grease from skillet.
Heat remaining vegetable oil in skillet or oil grill over low heat, stirring occasionally, until oil is barely golden brown. Place meat in oil in skillet; cook over medium-low heat for about 15 minutes. Reduce heat to medium-low and cook for about 5 minutes more, or until meat is no longer pink and juices run clear.
Place pork on grill, leaving a small hole on the side. Cook uncovered for about 25 minutes, or until internal temperature reaches 165 degrees F.
Return the pork to the skillet; brown on all sides, breaking up clumps of brown. Drain grease. Season with salt and pepper.
Remove pork from oven and transfer to platter. Remove celery leaves - discard, or at your own risk.