This was the first time I'd ever cooked with cabbage, and I was a little confused about what "chopped cabbage" meant. I used a Savoy cabbage and cut it into bite-sized pieces. The pork turned out surprisingly moist, and even though I didn't think I'd like the cabbage... my husband and I both enjoyed it. It did burn on the bottom, but we both kind of liked the darker done cabbage. Next time I think I'll take the pork out at the end of the cook time (after cooking at a little lower temp to prevent burning) and then saute the cabbage just a little bit longer to get more caramelization on it.
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