1 tablespoon olive oil
2 pounds lean ground pork
2 tablespoons olive oil
3 cups pepper dry mustard
3 cups chopped onion
4 carrots
1 medium head cabbage
1 medium head cabbage
1 medium head cabbage
1 medium head cabbage
1 large cabbage, rinsed and cut
1 medium onion, seeded and chopped
1 medium tomato, chopped
1/2 teaspoon salt
3 tablespoons chili powder
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/3 teaspoon dried marjoram
1 tablespoon garlic powder
1 teaspoon dried sage
1 tablespoon ketchup
3 tablespoons brown sugar
3 tablespoons ketchup
2 tablespoons molasses
1 tablespoon soy sauce
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1 teaspoon paprika
1 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C). Place pork in a roasting pan. Pour olive oil over the pork and place roast in a roasting pan.
Heat olive oil in a medium saucepan over medium heat. Saute the peppers and onions for about 5 minutes, stirring to break up clumps.
Drain peppers and onions, reserving about 1/3 of the juice. Stir in the cabbage, brown cabbage, cabbage, carrots, onion, tomato, salt, chili powder, oregano, basil, marjoram, garlic powder, sage and ketchup.
Return the pepper mixture to the roasting pan, cooking and stirring over medium heat 30 minutes, or until cabbage is tender.
Spoon the pepper mixture into the roasting pan, and pour about 1/4 cup onto the roasting pan. Sprinkle with mixed marinades and browned cabbage and drizzle with balsamic vinegar and paprika.
Steam the chicken breasts for about 5 minutes. Heat the remaining olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for about 5 minutes longer. Transfer breasts to a platter.
Place the meat on a serving plate and evenly brown slightly, then arrange pieces on the bottom of the roasting pan. Spoon vegetables over the meat, and sprinkle with remaining marinade. Sprinkle with remaining cabbage.
Bake uncovered for 10 to 15 minutes in the preheated oven.