2 ½ kg or two smaller heads of sauerkraut, 500 g of pork ribs, 100 g of dried bacon, 200 g of dried pork ribs, 2 heads of onion, 2 dl of oil, primrose leaf, ground dry sweet pepper, 2 fresh red bell peppers, 4 grains of pepper.
Cut fresh meat, dried meat and bacon into pieces.
Finely chop the spices: primrose, fresh red peppers and onion, mix the spices.
Grease the ceramic pot with oil. Put a row of cabbage, sprinkle it with chopped spices, then arrange the meat, repeat the row of cabbage, spices, meat, until the mass is used up. In the end it is the turn of the cabbage.
Pour cold water over everything, add pepper, put the lid on and simmer for a couple of hours at a very moderate temperature.
This dish is served with cornmeal.