4 lbs. pork spareribs
2 tbsp. vegetable oil
4 c. water
1 bay leaf
2 tsp. salt
1/2 tsp. pepper
2 potatoes, peeled and quartered
3 carrots, scraped and cut into chunks
1/2 sm. head cabbage, cut into 4 wedges

Divide spareribs into equal serving portions. Heat oil in large skillet or dutch oven. Brown spareribs on both sides over medium heat. Drain off fat. Add water, bay leaf, salt and pepper. Bring to a boil; lower heat. Cover and simmer 1 hour.

Add potatoes and carrots; cover and simmer 15 minutes longer. Lay cabbage on top, cover and cook 15 minutes longer or until meat is tender. Arrange meat and vegetables on a platter, moisten with some of the broth and serve.