Leprechaun Stew

Leprechaun Stew
This is a no-name dish, that my mom made occasionally. I'm guessing it's most likely German in origin, since most of the food I grew up with, was predominantly so.
To get my kids to eat cabbage, I would tell them " It's leprechauns favorite food."  and dubbed this dish 'Leprechaun Stew'...worked like a charm.
( I recently made Zombie soup, for my grandkids.)
This is similar, to a New England boiled dinner, but you use a pork roast, instead of corned beef. Besides the cabbage, you can use any vegetables you like. (turnips and carrots, work well in this)

1 pork loin roast - sliced or cubed
1tsp. garlic powder
2tsp. salt
1/4tsp. pepper
1 diced onion
1 head of cabbage-chopped
4 or 5 potatoes cubed

Put the pork, onion, garlic powder, salt and pepper, in a 4-quart pot.
Fill half full of water, and boil until the pork is tender, about 1 hour for cubed pork.
Add the potatoes and enough water to cover, if necessary. Then add the cabbage. (The water will not cover the cabbage, but it will wilt, as it cooks.) Cook until the potatoes and cabbage, are tender, adding water if necessary.
Adjust seasonings, and serve.