Pork ribs braised in cabbage

Prepare cabbage leaves as for cabbage rolls. Cut the pork belly into pieces with costal bones at the rate of 2 pcs per serving. Season with salt and fry. Lubricate the fried pieces of ribs with tomato, put one on a cabbage sheet, add a little sautéed onions and wrap like cabbage rolls. Fold the cabbage rolls into a saucepan, pour over the broth and simmer until tender. Spoon the flour on lard and add a few minutes before the end of the stew along with salt and pepper. When serving, pour the ribs over the formed sauce and sprinkle with dill greens.