1 kg fresh cabbage
2 tblsps pork fat
300 g pork
1 carrot
1 onion
2 tblsps tomato paste
1 tblsp 3 % vinegar
1 tblsp flour
2 tsps sugar
spices
salt

Shred the fresh cabbage. Cut the boned pork into pieces 30 to 40 g per person and saute until golden. Shred the onions and carrots into shoestrings and brown slightly. Place the ingredients into a stoneware pot (or casserole), add the vinegar, tomato paste, sugar, spices, salt, flour browned in butter and mixed with water and stew until done.