Cabbage with pork

Cut the cabbage in rough pieces.

Sauté the meat with the onion till the meat is browned.

Deglaze with wine. 

When the wine evaporates add the peeled tomatoes with their juice and a little bit of water so that you have a nice thin red sauce. 

Boil the meat till it is tender. 

When the meat is ready add the cabbage to the sauce little by little (so that it slowly gets tender). The quantities are according to how many persons will be served. 

Last, add the salt and the dried peppers and if you like it hot, add a chili as well.

If needed, add a bit of water and boil the food till the cabbage is tender and the sauce thickens a bit. You don't need the sauce to be very thick for this dish.