Fry the pieces of meat and dust them with a little flour.
Season with salt. In a large saucepan, place half of the cabbage in layers. Sprinkle pepper in between and fill up with water. Simmer on low heat for 1.5-2 hours.
After half the time add the rest of the cabbage and stir in.
When the meat is cooked, season with salt one more time.
Serve with boiled potatoes.
It tastes even better when reheated the next day.
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