Title: Sweet and sour cabbage
 Categories: Try it, Vegetables
      Yield: 2 Cups
 
      1 tb Olive oil
      3 oz Diced bacon, raw
    1/2 c  Chopped onions
      2 c  Shredded Nappa cabbage
      1    Granny Smith Apple, cored
           And diced
    1/4 c  Apple cider vinegar
      2    Bay leaves
      2    Whole cinnamon sticks
    1/4 ts Ground allspice
    1/2 c  Water
      3 tb Sugar
      2 tb Finely chopped parsley
      6 oz Roasted pork loin, sliced
           Into 1-inch slices
    1/2 c  Fried leeks
    1/2 c  Shallot reduction (veal
           Reduction with julienned
           Shallots)
      1 tb Chopped chives
      1 tb Brunoise red pepper
 
  In a large non-reactive sauté pan, heat the olive oil. When
  the oil is hot, render the bacon until crispy, about 3-5 minutes.
  Remove the bacon and drain on a paper-lined plate. Sauté the
  onions and cabbage for 2-3 minutes in the bacon fat. Season with salt
  and pepper. Add the apples, vinegar, bay leaves, cinnamon sticks,
  allspice, and water and simmer for 3 minutes. Stir in the sugar to
  dissolve, about 2 minutes. Cover the pot and cook for 15 minutes.
  Turn up the heat and uncover. Continue to cook for 15 minutes,
  stirring occasionally. Stir in the bacon and parsley. Adjust the
  seasonings if needed. Plate a slice of the pork loin in the center of
  the plate. Alternate layering the cabbage and pork, until all the
  pork is used. Top the mille-feuille with the fried leeks and spoon
  the reduction around the plate. Garnish with chives and brunoise
  peppers.