4 oz. chablis wine or white table wine
2 lb. pork spare rib, cut cross way, 3 inches in size
4 cloves garlic, chopped
1/4 tsp. black pepper
Salt to taste
1/4 tsp. paprika
1 qt. water
1 cabbage, medium size, cut into 6 wedges

Use 4 quart pot. Place in wine and spare rib. Add garlic, pepper, salt, and paprika. Brown spare rib on medium-high heat, stirring frequently. Add the water, then place cabbage on top. Cover pot. When it comes to a boil, lower heat to maintain a low boil. Let cook until cabbage is fully cooked. Remove and serve. Makes 4-6 servings.