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, salt, and pepper.
2 Fold prepared potatoes into cabbage.
Spoon over bottom and sides of 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; heat to boiling; remove from heat.
Carefully mix in eggs and parsley.
Spoon into potato-lined dish.
4 Bake in hot oven (400Â°) for 15 minutes, or until bubbly-hot.