2 pounds pork loin
1 onion, sliced into 1/2 inch slices
2 cups chopped celery
2 tablespoons vegetable oil
1 (12 fluid ounce) can or bottle New England Clam Shaker
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon paprika
1 teaspoon garlic powder
2 tablespoons olive oil
1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
Place pork in a large pot and cover with water. Saute under medium heat for 5 minutes, or until no longer pink. Reduce heat to medium-low. Slowly stir in onion and celery, vegetable oil, Worcestershire sauce, salt, pepper, oregano and basil. Cook for 5 minutes, stirring constantly.
Remove pork from pot. Pour over cabbage and toss to coat. Cover and simmer 15 minutes.