Who the heck recommended this???? It's 95 degrees here in FL and I HAD to borrow the book All About Braising by Molly Stevens...I made this dish tonight and it is SO SO delicious!! I think whomever posted the message about it said that the pork could be left out and to just eat the cabbage...I sort of agree but I think the cabbage would not have such flavor without the pork! MY OWN thoughts are to use dark meat pork chop (sirloin?) next time...loin can be so dry but it is bone-in!!! I agree with you though...the cabbage is the STAR in this dish!!!!! This is more of a fall/winter dish, true...but, then I'd have to wait til December or January down here! Can't wait to try more braising dishes from this cookbook. Thank you!!!