Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boiling potatoes -- (about 3 medium)
                        -- peeled and shredded
  14 1/2  ounces        reduced-sodium stewed tomatoes
                        -- canned with juice
   3      cups          cabbage -- thinly sliced
   1      large         onion -- finely chopped
   2                    garlic cloves -- minced
   1      tablespoon    packed light brown sugar
   2      teaspoons     balsamic vinegar
   2      teaspoons     dried thyme
   1      large         bay leaf
     1/4  teaspoon      salt and pepper -- to taste
     1/2  pound         sliced pork loin -- trimmed of all fat
  15      ounces        low sodium tomato sauce -- divided

Preparation:

In a large slow cooker, combine potatoes, tomatoes, cabbage, onion, garlic, brown sugar, vinegar, thyme, bay leaf, salt, if desired, and pepper. Stir to mix well. Add pork slices on top of vegetables. Pour one-half of tomato sauce over all. Reserve remaining tomato sauce in non-reactive jar in refrigerator. Cover cooker and cook on high setting 1 hour. Stir. Reduce heat and cook an additional 5 to 6 hours. Stir in remaining tomato sauce and cook an additional 5 to 10 minutes. Note: Grated potatoes thicken the stew.