Cabbage to wash out, put in a pan, add water or brine from the cabbage. I interfere them together. Water approximately at the level of the cabbage. Put on fire and bring to a boil. Add the sugar and pepper.

Barley well washed, cheek or belly (my belly) cut into cubes.

When the cabbage is boiling, put the meat in the pot, meat on top of grits. NOT to INTERFERE 1.5 hours. About an hour later to smooth out the slide, but do not stir (if the dealer will get to the bottom of the pan, to burn). When visually evident that barley is swollen, you can tuck it in the cabbage. Cooking time depends on the plate. On electric I'm putting out about 3 hours after Zakopane.

Here it is in finished form. If not eaten all at once, you can roll up in banks. In the basement or in the fridge in this form they are stored well.