1 1/2 pounds crisp, boneless pork roast
1 1/2 cups water
1 pound Brussels sprouts
4 tablespoons Worcestershire sauce
1 tablespoon distilled white vinegar
1 1/2 tablespoons garlic powder
1 teaspoon chicken bouillon granules
1/2 cup chopped onion
1/8 teaspoon dried rosemary
1/8 teaspoon kosher salt
1/4 teaspoon dried sage
2 tablespoons cabbage juice
1/2 cup red wine
Combine water, Brussels sprouts, Worcestershire sauce, vinegar, garlic powder, chicken bouillon granules, onion, rosemary, salt, sage and cabbage juice in small saucepan and bring to a boil over medium heat. Remove from heat and stir in wine. Boil an additional 15 minutes or until all vegetables are tender.