1. Trim cabbage and shred (you will have about 5 cups). Cook in lightly salted water in a large saucepan for 5 minutes, or just until crisply tender; drain well. Toss with 2 tablespoons of the butter or margarine, the salt and pepper.
2. Fold prepared potatoes into cabbage. Spoon over the bottom and sides to line a buttered, shallow, 8-cup baking dish.
3. Melt remaining 2 tablespoons butter or margarine in a small skillet; saute pork 1 minute; add gravy; bring to boiling; remove from heat. Carefully mix in eggs and parsley. Spoon into potato-lined dish.
4. Bake in a hot oven (400°) for about 15 minutes, or until bubbly-hot.