date:May 12, 2014
3. Carefully remove pork from braising liquid and loosely cover with foil to keep warm. Cut potatoes in half lengthwise and add to casserole with cabbage. Place casserole over medium heat and cook, stirring occasionally, for 20 minutes or until potatoes are tender. Remove from heat, stir in creme fraiche and parsley, then season.
4. Cut string from pork, then cut into 2cm-thick pieces. Serve with potatoes and cabbage.