3 lbs. or so of pork backbones
1 cabbage
1 onion, chopped
1/2 green pepper
1 clove garlic, minced
1 bay leaf
Salt, pepper, thyme

Cut up your cabbage in slices about 1" to 1 1/2" thick. Lay it flat in a Dutch oven or roasting pan with a cover, and deep enough to take the cabbage with the meat on top of it. Season the cabbage with salt and pepper and a sprinkling of thyme. Season the pork and lay it on top of the cabbage. Put the onion, garlic and green pepper on the meat. Pour in 1 cup of hot water (down the side). Cover and bake in a 325 degree oven for 2 hours.