Step 1

Cut pork into small chunks (about 1.5 inches in size), trimming off any excess fat. Season with salt and pepper to taste. 2.5 lbs pork, salt & pepper to taste

Step 2

Heat olive oil in a large oven-safe skillet or dutch oven (see notes) over medium-high heat until shimmering then, working in two batches, brown pork on all sides. Using a slotted spoon, remove pork and set aside. 2 Tbsp olive oil

Step 3

Sauté onions in pan drippings over medium heat for 5 minutes. 1 large onion, sliced

Step 4

While onions are cooking, cut the cabbage in half then remove the core. Chop each half of the cabbage into very thin slices (as thin as you can cut it - like you're shredding it). 1 medium head cabbage

Step 5

Add bacon grease or butter to the onions then add cabbage and salt. Sauté cabbage about 15 minutes or until the volume is reduced by about half (the cabbage will cook down as it releases water). 1/4 cup bacon grease, 2 tsp salt

Step 6

Add crushed tomatoes, water, dill, pepper, thyme, and pork pieces to cabbage then stir well. 15-oz can tomatoes, 1 cup water, 3 Tbsp dill, 1 tsp pepper, 1/2 tsp thyme

Step 7

Reduce heat to low, cover, then simmer for 20 minutes. Preheat oven to 350 degrees while everything cooks on the stove.

Step 8

At this point, the liquid should almost cover the cabbage and pork. If not, add a little water until the liquid covers at least 3/4 of the ingredients but don’t submerge everything – we want the tops of the pork pieces showing.

Step 9

Place skillet in oven (or transfer everything to a 13x9 baking dish then place in oven) then cook, uncovered, for 1 hour or until most of the liquid is cooked out and the cabbage and pork are browned and lovely.