1 lb. pork end piece or country style ribs
1 head cabbage, finely sliced
1 lg. onion
1 pkg. yellow split pea

Cook meat until tender, remove meat. Cook peas separately until tender. Put sliced cabbage in large pot and strain the meat stock over cabbage, adding water if needed to cover cabbage. Add the onion which has been sauteed in butter. Salt and pepper to taste; cook 1 hour. Clean the meat off the bones, add to soup. When the cabbage is cooked, add the cooked peas and boil for about 5 minutes.