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- Shred the fresh cabbage.
- Cut the boned pork into pieces 30 to 40 g per person and saute until golden.
- Shred the onions and carrots into shoestrings and brown slightly.
- Place the ingredients into a stoneware pot (or casserole), add the vinegar, tomato paste, sugar, spices, salt, flour browned in butter and mixed with water and stew until done.