Slice a white cabbage finely, rinse and put some of it in an iron pot. Slightly salted pork, cut in slices, is placed on top of the cabbage and the pot is then filled with the rest of the cabbage. A little water may be added, but it is better boiled without water. It must simmer very slowly over a gentle fire. It takes rather more than 3 hours before the pork is tender and the cabbage is brown. A few peppercorns in the pot improves the flavor.