Pork & Cabbage Supper
1 lean 2-3 pound pork roast (Boston butt works well)
2 small heads tender cabbage, coarsely cut up
3 medium sized onions, peeled and chopped
3 carrots, cut into chunks
2 teaspoons ground savory
Salt and pepper to taste
Combine all ingredients in medium size covered roasting pan, pouring 1 cup water over all. Cover tightly and bake about 2 1/2 hours or until meat and vegetables are tender. About 30 minutes before end of roasting, remove cover to allow pork to brown, if desired.
Should serve 4 with leftovers
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