In my childhood home in Tuscany, we would always have cabbage when pork was served, and it seemed to me that the two always went together! It has to be said that this very easy, classical way of cooking cabbage is indeed delicious with juicy pork chops or succulent roasted pork, though it does work very well with other meats too. Incidentally, in Tuscany we never ate pork in the summer time, it was always a meat reserved for the cold days of winter, because it was considered too hard to digest in the heat, I think.…