Sauté the meat using olive oil from all sides in a deep saucepan so as to create a thin crust. Add the onion until it becomes golden and the grains of pepper (their full scent is emerged when fried).
Add the wine and let it boil for 4-5 minutes, until the alcohol evaporates.
Add the water and salt.
Cover the saucepan and reduce heat. Boil for about 45 minutes so as for the pork to slightly soften (not to be completely tender).
Insert the cabbage bit by bit, stirring so as to fit the saucepan.
After its volume is reduced, add the carrots and potatoes. Mix well, cover and leave for another 40 -45 minutes, until the vegetables are tender and the meat is cooked through.
Taste to check the saltiness and pour the tomato sauce (or paste), red pepper, oregano and lemon. Let it boil for another 10-15 minutes so as for the sauce to slightly thicken, turn off the heat and leave it until the time you serve.
Bon appétit.
