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SPARE RIBS AND CABBAGE 
3 lbs. spare ribs (pork)
2 sm. heads savoy cabbage
1 diced onion
1 diced carrot
1/4 diced celery root
1 diced parsley root
Salt and pepper (pinch of each)
2 tsp. flour
1 tbsp. butter
1/2 bouillon cube (optional)

Cover meat with cold water. Bring to simmer, remove scum. Simmer uncovered 1/2 hour. Quarter cabbage and parboil in salted water; drain. Add diced onion and vegetables to meat. Season to taste and continue simmering ribs and other ingredients in tightly covered pot about 1 hour or until ribs are tender. Melt butter and blend in flour, dilute with a little of the meat stock. Discard vegetables before adding butter and flour. Pour over meat and cabbage and simmer 1/2 hour more. Serves 4-5.
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