- savoy cabbage: 1 head (about 3 kg) - pork ribs: 700 g - smoked belly bacon: 90 g - smoked pork sausage: 80 g - onions: 3 small - lard (for frying): 2 tbsp - water - salt and pepper, some spices for pork

You will need the biggest pot for this meal - cause cabbage takes a lot of space when raw.

1. Season ribs with salt, pepper and your favourite spices.
2. Fry ribs on lard - lard will make it more tasty than if fried on oil or oilve oil. Put them to the pot.
3. Fry bacon, sausage and onion and put it to ribs.
4. Chop cabbage and put it to ribs. Don't worry if not all cabbage will fit into the pot - later the cabbage inside will get smaller, making some space for the rest.
5. Pour so much water, that only top 1-2 cm of cabbage is over the water surface.
6. Boil covered until all the cabbage is soft, stirring from time to time. If needed, remove some water in the meantime. At the end there should be as little sauce as possible - so uncover the pot if the cabbage is ready, but there is still too much water.
7. Add some more salt and pepper if needed.

Serve with potatoes