3 thick slices of double-smoked bacon with the skin on
1 small onion, chopped fine
1teaspoonwhole black peppercorns
15leaves of fresh or marinated tarragon
15leaves of summer savory, or 1teaspoon dried
3 to 5 sprigs of fresh dill, or 1teaspoondried dillweed
Clean the cabbage, then cut into strips ¼inch wide. Boil in salted water, then drain and put aside.
Boil the pork ribs and corned beef in salted water until they are almost done, about 1 hour. Save meat cooking liquid.
Put the bacon slices flat on the bottom of a large baking-cooking casserole. Put over medium heat. When bacon renders some fat, add onion. Turn heat to low, to wilt onion.
Start the layers in the casserole with a little of the cabbage. Sprinkle it with a few peppercorns. Put the corned beef on top, then again more cabbage. Put in the herbs tied together in a bouquet (or if dried, placed in a cheesecloth bag). Put rest of meat, cabbage and pepper on top, then pour on the liquid in which the meat cooked; it should almost cover the contents. Cook over low heat till done.
Mix sour cream with flour, egg yolk and vinegar. Take out a ladleful of the cooking broth, mix it well with sour-cream mixture, then put it into casserole and slowly simmer for another 5 minutes.