My Aunt Grace's mother was from Germany and made this for the family when we went to visit her in Detroit. I was very young and called her Grandma. The family loved it. I have added the rest of the cabbage (torn up pieces) and added cut potatoes in cubes into another pan with a little olive oil, salt and pepper and drizzled with a little vinegar and baked along with the pork roast. MMMMMMgood!
Remove six large outer leaves from cabbage; trim touch ribs from leaves. Reserve remaining cabbage.
Cut off root ends of green onions.
In a 5-quart dutch oven or saucepan, hea three quarts water to boiling over high heat.
Add cabbage leaves and cook, pressing leaves under water with tongs or large spoon until leaves are pliable, (3 to 5 minutes).
Using a slotted spoon, transfer leaves to colander to drain.
Add green onions to boiling water; blanch until just wilted, (10 seconds). Drain and pat dry with paper towels.
Preheat oven to 350.
In a cup or small bowl, mix thyme, black pepper and 1 teaspoon of salt. Rub thyme mixture on pork roast.
Wrap roast in wilted cabbage leaves; secure leaves with blanched green onions ( you will probably have to tie 2 green onions leaves together so strand is long enough to wrap around the roast ).
Place pork loin in a 14 X 10 roasting pan. Place potatoes and rest of cabbage around roast.
Pour bouillon mixture into pan.
Roast pork, basting occasionally with pan juice, until meat thermometer inserted in center registers 155, about 1 hour ( intenal temperature will rise to about 160 upon standing after removing from oven ).
Place pork loin on a large serving platter and using a slotted spoon remove potatoes and cabbage and place around roast. Slice pork and serve hot with cabbage and potatoes.