Place the pork, vinegar, 1 cup water, fennel seeds and ¼ cup Sun Dried Tomato Ketchup in a pressure cooker.  Close pressure cooker. If using an electric cooker, set on High for 35 minutes.  If using a standard pressure cooker, heat over medium high heat and cook for 45 minutes.

While pork cooks, prepare the potatoes, carrots and celery. Also prepare the cabbage by removing the first 3 leaves and then removing the core, so that you still have an intact head of cabbage but no core so that the leaves pull apart easily after you cook the cabbage.

After the pork is cooked, preheat the oven to 350F.

Open the pressure cooker when the pressure is relieved and add in the diced potatoes, carrots and celery and top it with the head of cabbage.

Close the pressure cooker again and cook on High for 8 minutes to soften the vegetables and the cabbage.

Once the pressure cooking is complete and pressure is relieved, remove the pork to a separate bowl and shred the meat.  It should pull apart easily with a fork. Add half of the diced vegetables from the pressure cooker to the meat and stir. This will be your filling.