Ingredients:

• 1 head of cabbage
• 250g. Jerusalem artichokes
• 3 large carrots
• 1 large onion
• 1 clove of garlic
• 3 spare ribs with their fat
• 1 teaspoon gray salt
• a dash of pepper
• 1/8 cup cider vinegar
• 1 teaspoon dry parsley

Instructions:

1. Scrub the Jerusalem artichokes very well with a vegetable scrubber or plastic scrubbing "wool".
2. Slice them into 1/2cm. slices, and soak them in clear lukewarm water for a half hour.
3. Rinse, peel, and chop the carrots, onions, and cabbage, and have them ready.
4. Put the spare ribs in a large pot, and turn the heat up to medium.
5. When you hear it sizzling, turn the heat down to low.  Now you're rendering the fat from the spare ribs.
6. When the bottom side is browned, turn the spare ribs over and leave it until that side is browned. You may have to turn them a few times.  You want to get as much of the fat out of the ribs as possible, to lubricate the vegetables.
7. When the ribs have given up as much as they can, turn the heat back up to medium, and add the onions.  Saute them until they're almost clear.
8. Then drain and add the Jerusalem artichokes.  Stir to coat them with the fat and let the flavor of that and the onions penetrate them.
9. Then add everything else, and cover.
10. Let the cabbage sweat out some of its water before adding more.
11. When the cabbage has reduced a bit, and looks somewhat wilted, add just enough water to meet the level of the cabbage.
12. Turn the heat up to high, and let it come to a boil.
13. When it's boiling, turn the heat down to low, and let it simmer for an hour.