2 1/2 lb. cabbage
1 lb. boneless pork, cut into pieces
3 1/2 tbsp. oil
1 med. onion
2 tbsp. flour
Salt
Pepper
Vinegar

Clea n, rinse and cube cabbage. Rinse meat. Heat oil in skillet (reserving a little of the dripping and the oil) and brown meat. In large saucepan, add cabbage, onion and a little water and cook on medium flame uncovered. Stir some flour into the fat left over from frying, mix it thoroughly, add enough water for gravy consistency. Add gravy when cabbage and meat are tender. Season with salt, pepper and vinegar to taste, bring to boil. Serve with potatoes. (Instead of vinegar, tomato paste can be used.)