Instructions: Lay garlic and sage down the middle of the roasting pan. Set the pork atop, and salt and pepper to taste in the roasting pan. Put pan in preheated 400 oven; after 20 minutes, cover pan and turn temperature down to 325 . Cook until done, but still slightly pink, about 1 hour and 15 minutes. (Modern day pork roast may be served medium well with no danger. A little pink makes a moist, delicious roast! If you are concerned about trichinosis, cook roast until well done.)

About 1/2 hour before roast is done, make the cabbage:

Saute in a little bacon oil or olive oil: 1/2 large green pepper, cut into thin slices 1/2 large red onion, halved, and cut into thin slices Add
1 med. cabbage, halved and sliced thinly about 1/2 to 2/3 Cup V8 juice
Stir until well mixed; cover and cook until juice has evaporated, about 10 minutes.

Stir in about 1/2 tsp. fennel seed, and 1/2 to 2/3 Cups sour cream. Do not boil... set aside and keep warm while you make the sauce from the meat juices.

Remove pork, most of the garlic and all the sage from pan. There should be quite a lot of juice. Reduce until thick and almost all cooked down, stirring often. Stir about 1 tbsp. flour into about 1 Cup dry white wine until no lumps of flour remain. (A whisk works wonders here!) Pour into reduced meat juices, and stir, cooking about 3 or 4 minutes until thickened and flour is cooked. Chop sage and add to sauce. (If dried sage was used, do not add additional dried sage at this point.)

To serve:
Slice pork in about 1/4 inch slices; put 2 or 3 slices on the plate. Pour about 1 tbsp.. sauce over, and place a few garlic cloves around mean. Spoon cabbage next to meat

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