3 tablespoons olive oil
1 head cabbage
1 onion, finely chopped
3 tablespoons white sugar
1 stalks celery, finely chopped
1 carrot, grated
1 pound boneless pork roast
3 tablespoons all-purpose flour for dredging
2 tablespoons butter or margarine, melted
In a large pot over medium heat, heat oil to 375 degrees F (190 degrees C).
Saute the cabbage, onion and sugar until greens are crisp. Then add the celery and carrot. Bring to a boil, then reduce heat to medium low.
In a separate medium bowl, mix the flour and 1/2 teaspoon salt; mix into the cabbage mixture. Heat over medium heat for about 10 minutes.
Return meat to the pot, and stir into the soup. Bring to a boil, then reduce heat. Simmer 45 minutes, stirring occasionally. When meat is absorbed, remove from heat and place on a platter to allow moist cooking.
Spread meat mixture in a 2 quart(ish) deep fryer dish. Tint with cooking spray. Top with celery/potatole mixture and enjoy!