1 firm white cabbage (3-4 lb or 1 1/1-2 kg)
2 lb (1 kg) pork or fresh bacon for boiling
1-2 pig's hocks
1-2 teasp. sugar
2 oz (50 g) butter
About ¼ pint (1-1 ½ dl) stock
Salt and black peppercorns
Cover the pork and the cleaned hocks with cold, slightly salted water.
Bring to the boil and remove the scum.
Boil up the meat for a couple of minutes, remove and rinse in cold water.
Discarding the coarse, outer leaves, quarter the cabbage and shred finely. Melt the sugar in a thick-bottomed saucepan (not aluminium) until it begins to
froth, add the butter and stir over a gentle heat until toffee-coloured.
Add the shredded cabbage and turn with a wooden spoon until light brown. Pack the pork and hocks into the cabbage so that they are well-covered on all sides.
Add the stock and 20-25 peppercorns and simmer over a gentle heat for about 2 hours until tender, adding a little more liquid if necessary.
Season with salt and serve with rye-bread and strong mustard.