The next time you need something to serve with that pork roast, have a skillet of Country Fried Cabbage. I love cabbage any way you fix it. I use the cabbage that I froze last fall and it works great. There were six bags of cabbage hidden under the peaches and blueberries.
In a heavy skillet, fry 4 strips of bacon. Remove when crisp and set aside. Core the cabbage and divide into quarters. Place in the skillet, cooking over a medium flame. Add a pinch of sugar. Salt and pepper to taste. Gently stir, allowing the cabbage to wilt and brown. Garnish with the crumbled bacon.
Don't forget the cornbread.