1 pound lean pork, cut into 1/3-inch cubes
1 small onion, chopped
6 cloves garlic, minced
3 tablespoons distilled white vinegar
2 tablespoons white sugar
1 (8 ounce) can stewed tomatoes
6 teaspoons distilled white vinegar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried rosemary
1 large potato, quartered
1 pound Swiss cheese, sliced
Place pork cubes in a large saucepan. Let stand 5 minutes.
Unwrap cabbage and toss with pork before folding in 1/2 by half. Refrigerate 4 hours and serve immediately.
In a medium bowl combine onions, garlic, vinegar, sugar, vinegar, sugar, salt, oregano, basil, salt, rosemary, potato and cheese. Mix well and layer meat over onion mixture.
Garnish with parsley salt, pepper, and pine nuts. Adjust salt and pepper to taste. Store at room temperature or refrigerate at least one day before serving.