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1
Place the pork and beef in a large pot, cover with cold water, and add 1 tablespoon salt.
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2
Slowly bring to a simmer, and continue simmering until the meat is half cooked, about 1 1/2 hours.
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3
Remove the meat, saving the broth, and when it is cool enough to handle, cut it into 1 to 1 1/4 inch cubes.
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4
Meanwhile, cut the cabbage in wedges, place them on a rack in the sink, salt them, and pour boiling water over them.
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5
If that is not feasible, cook the wedges for 1 or 2 minutes in boiling salted water and drain them in a colander.
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6
If you wish to use bacon, cut it into pieces 1 inch squares and 1/4 inch thick.
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7
In a heavy-bottomed pot large enough to hold all the cabbage and meat, heat the lard and saute the onions until they are translucent.
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8
Off the heat, place a third of the cabbage in a layer on top of the onions, salt it, and spread all the pieces of beef and half the bacon on it.
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9
Spread half the remaining cabbage on top, salt that layer, and sprinkle it with dill or tarragon.
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10
Make another layer with the pork and the rest of the bacon pieces and lay the bunch of summer savory on top.
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11
Cover with the last wedges of cabbage.
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12
Degrease the meat broth and pour on enough to cover the pork layer (about 6 cups).
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13
Cover and slowly bring to a simmer; simmer until the cabbage and meat are barely done (about 30 minutes).
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14
Add the vinegar and set the pot aside to cool.
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15
Blend the flour thoroughly into the sour cream, add a couple of tablespoons of lukewarm sauce to it, and then slowly pour the mixture into the stew.
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16
Just before serving, let the stew simmer again for 2 or 3 minutes.
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17
Remove the bunch of savory and serve immediately, preferably from the cooking pot.
