This is an incredibly delicious combination. Top cornbread waffles with sauteed red cabbage and pulled pork. Shredded turkey or chicken dark meat would also work well but pulled pork shoulder really has the flavor to stand up to the strong tastes of the cabbage and the waffles.
Heat the oven at its lowest possible temperature. For my oven this was 170F. Many ovens have a 200F minimum. Put a plate in the oven to hold the waffles as you cook them. Pre-heat the waffle iron.
Heat the olive oil on medium high in a large, covered, saute pan or skillet. Add the red cabbage and let it fry for 2-3 minutes without stirring to allow some of the cabbage to carmelize a bit.
Add the vinegar and sugar to the cabbage and stir to mix thoroughly. Turn the heat to medium, cover the pan, and allow the cabbage to steam while you make the waffle batter, about 5 minutes.
Put the wet ingredients (egg, milk,and most of the butter) for the waffles in the blender and pulse briefly. Save some of the butter to brush onto the waffle iron.
Add the dry ingredients and blend, adding additional milk if necessary to adjust the consistency of the batter. Waffle batter needs to be loose enough to spread out across the waffle iron but not so loose that it will drip over the edge of the iron. Set aside.
Spread the cabbage to the outer edges of the pan and put the pulled pork in the middle. Season the pork if desired, cover and heat through.
Meanwhile, when the waffle iron is hot, cook the waffles following the directions for your waffle iron. Brush the iron with the reserved butter to prevent sticking. Place each cooked waffle in the oven to stay warm until they are all done.
To serve: Place two waffles on each plate. Cover the waffles with the cabbage, and top the cabbage with the pork.