To serve, spoon a generous bed of cabbage, onions, and broth into bowls or onto plates, then top with slices or chunks of the tender pork. Taste and adjust seasoning with additional salt and pepper if needed before bringing it to the table.
For picky eaters, you can cut the cabbage into thick strips instead of wedges so it blends in more with the onions, or serve the pork plain on a plate and offer the cabbage on the side for those who want it. If your family likes a touch of sweetness, tuck a cored and sliced apple in with the onions and cabbage (this technically adds a 5th ingredient, but it tastes very much like something Grandma would do). For extra flavor without complicating the recipe, rub the pork with a teaspoon or two of dried herbs like thyme, rosemary, or a simple Italian seasoning before placing it in the slow cooker. If you prefer a leaner option, you can use a pork loin roast and cook on LOW only, checking for tenderness after 6 hours so it doesn’t dry out. Leftovers reheat beautifully; store the pork, cabbage, and broth together in the fridge and warm gently on the stove or in the microwave with a splash of extra broth or water if needed. To stretch the meal for a bigger crowd, shred the pork into the cabbage and serve it over mashed potatoes or rice so everyone still gets plenty of the savory, comforting broth.
