When I braise my cabbage, I normally add fennel seeds, pancetta, and sherry to the mix and the result is perfect balance of flavors and tasty broth to sop up with crusty bread or pour over creamy German butterball potatoes. I do not happen to have any artisan bread or potatoes on hand today, however I do have some some thinly sliced pork cutlets and the feeling that I can produce a similar flavor profile. And that is where our recipe begins...