Ingredients

4-½ lb. boneless pork roast
½ t. ground ginger
Salt
Pepper
4 T margarine, melted
1-½ cu. apple juice, apple cider or white wine

Red Cabbage with Apples:

3 T. margarine
1-½ cu. sliced onion
1 t. caraway seeds
3 apples, sliced
1 T brown sugar
6 T. cider vinegar, or ¼ cu. wine vinegar and 2 T water
½ cu. beef stock
½ cu. apple juice, apple cider or white wine
1 t. salt
¼ t. thyme leaves
3-½ lb. head red cabbage, shredded

Directions

Preheat oven to 350F. Sprinkle roast with salt, pepper and ginger. Brown roast on top of range in melted margarine. Pour juice or wine over roast. Cover and put in preheated oven. Baste frequently and roast for one hour. Meanwhile, prepare the cabbage.

Red Cabbage with Apples:

Melt margarine and add the onions and caraway seeds. Cook over low heat until softened, 8-10 minutes. Stir in apple slices and brown sugar. Cover and cook for 4-5 minutes. Stir in the cabbage. Add the vinegar. Cover and cook 10 minutes. Add the juice or wine. Add salt and thyme. Stir well, Cover and cook for about 30 minutes.

Remove roast from oven and transfer to another plate. Transfer the cabbage mixture to the roasting pan. Place roast on top of the cabbage. Cover and return to the oven. Roast about one more hour, basting occasionally with juices from the pan.