Hungarian Sweet Cabbage with Pork

• 3 small hard white cabbages
• 2 lb belly of pork
• 6 peppercorns

Trim the belly of pork and remove the skin. Put the pork in a stewing vessel with just enough water to cover it, add a little salt, bring it to the boil, lower the heat and cook gently.

Take the cabbages and cut each into 8 pieces; put them in a colander and scald them with some boiling water. When the pork has been cooking for 1 hour, put the scalded cabbage round it and add the pepper