BAUERNTOPF (PEASANT'S CASSEROLE)   Full name "Gemuesesuppe mit Schweinebauch"

      Yield: 4 Portionen
 
      1 kg Belly of pork
           Bones for stock
           Salt
           Water
     10    Peppercorns
      1    Bayleaf
      4    Cloves
      3    Swedes; sliced
    250 g  White cabbage; sliced thin
      1 lg Leek; cleaned & sliced
      1 bn Parsley -=OR=-
      1 bn Chives
 
Cut the belly of pork into as many slices as the number of servings. 
Place in a container, salt generously, cover and allow to stand 24 hours. 
Now scrape off the salt, wash and put the meat with the (cut up) soup bones 
in a large pot. Cover with water and bring to the boil. Skim as needed. 
Add the pepper, bay and cloves and over very gentle heat, cook till 
the meat begins to be tender. :  Add the swede and cabbage, and cook for 
a further 10 minutes. Then add the cleaned and sliced leek, and cook until 
it is done. Season, and sprinkle with chopped parsley or chopped chives, 
before serving.