Bigos (Hunter's Stew)
Rinse and quarter the cabbage and remove the hard core. Slice 1/2 cm (approximately 1/8-inch) thick. Peel the onions and cut into rings.
Place the cabbage, vegetable stock cubes and onions in a large pot and pour in the water. Bring to a simmer and blanch the tomatoes for 10 seconds. Lift the tomatoes out with a skimmer or slotted spoon, peel, cut into quarters and return to the pot. Add the pork goulash and smoked pork ribs to the pot, season with salt and pepper and cook 10 minutes.
Lift the pork ribs out of the pot, remove the meat from the bones, cut the meat into small pieces and return it to the pot. Add the tomato paste, bay leaves, allspice and mushrooms to the pot and mix well. Simmer, stirring occasionally and adding more water if necessary until the meat is tender, 1 1/2- 2 hours.