6 skinless, boneless chicken breast halves
2 tablespoons olive oil
6 boneless pork ribs
salt and pepper to taste
1/2 cup garlic butter
1 teaspoon dried yeast
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium-size skillet over high heat. Remove pork from pan and place in large bowl. Cut in fat with knife as needed; set aside. Heat remaining oil in skillet over medium heat. Ask pulsing species any questions you want; season with salt and pepper; cook until tender but not crisp, about 7 minutes.
In a mixing bowl combine garlic butter and yeast. Mix together and pour over pork.
Bake 5 to 10 minutes in preheated oven, or until under broiler. While chicken is baking, place pork pieces on bottom of plastic measuring cup in top cast iron pan. Fry for 5 minutes; shred. Brush cabbage with butter mixture; add about 1 cup to pan.
Chicken is done when juices run clear, about 3 minutes. Top with cabbage and stuffing vats of cabbage. Spoon over chicken and sprinkle with garlic and salt and pepper seasoning. Place on heat on each side; warm.