Instructions

Fry chopped onion in lard. Slice the cabbage into smaller strips and add gradually to the onion. Fry it slightly while stirring occasionally, add water so it's not completely covered and simmer. Stir occasionally and add more water if needed. Add salt, a bit of black ground pepper, ground marjoram, sugar to taste, and a bit of vinegar. When the cabbage is soft, thicken it with flour mixed in water - adjust the thickness as needed. Let it boil and remove from heat.

You can prepare the meat in various ways - roasted duck, chicken, beef, pork shoulder. We have pork shoulder in the name, so we will write down how to prepare it deliciously.

If you have a larger piece of meat, you can prepare it whole - season it all over, salt it, sear it quickly on lard from each side, add water and simmer until tender. When done, slice it and serve. If the meat is in pieces, cut it into slices, tenderize, salt, and season. Sear the meat slices quickly on lard from both sides. Add a bit of water, simmer until tender, and serve.

Prepare dumplings, add cabbage, place the prepared meat on top, you can pour meat gravy over it and enjoy.