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.