1. Melt the butter in a large heavy pan

2. Fry the following ingredients in the pan: bacon slices, onion, carrots and celery

3. Add the slices of lean pork, sausage and the small piece of bacon rind

4. Season to taste with salt and pepper and the bay leaf

5. Sprinkle the flour in the pan and blend it in

6. Add the white wine

7. Cover the pan and cook the stew very slowly for about 1 and 1/ 2hours while adding water or stock if necessary

8. Clean the cabbage and boil it whole in salted water for about 10minutes

9. Drain the cabbage, cut it into quarters and add it to the meat

10. Cook the stew for about 30minutes longer

List of ingredients required:

2 slices of bacon, diced
2 tablespoons butter
4 sliced carrots
Salt and pepper
1 bay leaf
1 tablespoon flour
1 stalk celery, cut into 1/2 inch pieces
1 cup dry white wine
1 medium-sized cabbage
1 onion, sliced
1 and 1/2 lb (700g) lean pork, cut into thick slices
1/2 lb Italian pork sausage, cut in chunks
A small piece of bacon rind