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Trim fat from chops. Combine sage, pepper and salt in a small bowl; ub onto one side of each chop. Heat oil in an extra-large skillet over medium heat; brown both sides of chops, half at a time.
Mix onion, broth, wine (or apple juice) and tapioca in a 6- or 7-quart slow cooker. Add the browned chops and top with cabbage.
Cover; cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours.
Transfer chops to a platter; cover and keep warm. Using a slotted spoon, transfer cabbage and onion to a serving bowl. Stir mustard and caraway seeds into remaining juices in cooker. Season sauce to taste with pepper. Spoon sauce over pork and cabbage. If desired, garnish with fresh sage.