For garnish:
White wine 100cc
Stewed tomato can 1
Stock 500cc
Bay leaf 1
Olive oil 3 tablespoons
Salt Small amount
Pepper Small amount
Flour
Minced parsley Small amount

1. Cut the pork into somewhat large equal pieces and sprinkle with salt and pepper. Thinly slice the onion. Shred the cabbage. Roughly break up the stewed tomatoes by hand. Thinly slice the garlic.

2. Heat the olive oil in a thick pot and in it, saute sliced garlic and red coren peper. Add onion and sauter until onion becomes tender.

3. Heat the olive oil in a thick pot and in it, fry the pork, coated with flour, until golden brown. Add the white wine and allow it to flame to remove the alcohol. Add the onion, cabbage, tomatoes and stock, and bring to a boil. Skim the scum off the surface, cover and let simmer over low heat for approx. 1 hour.

4. Serve in dishes and sprinkle with the minced parsley.