2 heads of sour cabbage
1/2 – 1 kg of smoked meat, smoked ribs, bacon
3 tablespoons lard
peppercorns, cayenne pepper
Cut cabbage into eighths, put slices in a bowl with cold water and leave them for an hour. Cut meat into small pieces.
Besmear inner walls of the pot or deep pan with two spoons of lard. Arrange cabbage over the bottom of the pot. Wedge meat between cabbage. Put few peppercorns over it. Repeat once more in the second layer over the first one.
Melt a tablespoon of lard in a small saucepan, add 1-2 tablespoons of cayenne pepper, and stew a little. Pour over second layer of cabbage. Pour water just to cover the cabbage (but not completely). Bring to a boil (on the stove or in the oven), cover, and then put the pot in the oven at 50-100 degrees and leave for 5-6 hours to simmer quietly.
Serve alone or with boiled potatoes.