Transylvanian juicy cabbage | Juicy Hungarian one-pot dish

Wash the pork shoulder, pat dry, and cut into approx. 2-3 cm cubes. Finely dice the Kolozsvár bacon. Finely chop the onion and garlic.

Clean the white cabbage by removing the outer leaves, core it, then slice it into finger-thick strips or larger cubes.

In a large, heavy-bottomed pot, render the diced bacon in lard. Add the finely chopped onion and sauté until translucent, then add the crushed garlic for 1 minute at the end.