Serve this colorful stew with garlic bread or baking powder biscuits and a grapefruit/avocado salad.
Melt butter in Dutch oven. Brown pork and stir until blended. Sprinkle with flour and stir to coat evenly. Add stock and stir until blended. Add carrots, onions, tomatoes, salt, and caraway seed. Bring to a boil, reduce heat, and simmer, covered, 30 minutes. Add cabbage. Simmer, covered, 30 minutes longer, or until pork and vegetables are tender. Garnish with chopped parsley.