cabbage, 1/4 head cut into big chunks
1Combine flour, salt, pepper and curry powder. Dredge meat in seasoned flour and brown in fat.
2Remove meat from pan and pour off fat drippings.
3Add honey, soy sauce, water, wine and ginger; mix well.
5Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325 oven for same amount of time.)
6Turn meat once to cook it evenly throughout.
7When done, remove meat and keep warm.
8For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup.
9Let stand for 1 minute to allow fat to come to top.
10Discard all but 4 tablespoons (or less) of fat.
11Add enough water (or other liquid) to measure 1 1/2 cups of liquid and return to pan.
12In same cup, measure 1/2 cup cold water and blend in flour.
13Add mixture slowly to liquid in pan.
14Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
15Taste gravy and correct seasoning, if necessary, with salt and pepper.
16Slice meat; serve with sauce over hot rice.