Begin by preparing your vegetables. Remove the core from 1 whole cabbage and slice it into thick steaks about 2-3 inches wide. Peel and cut 8 potatoes into chunks and 4 carrots into rounds, then dice 2 onions. Cut 250-350 g of smoked pork or smoked bacon into bite-sized pieces.

Heat a large pot or Dutch oven over medium-high heat and brown the smoked pork pieces until they render their fat and develop crispy edges, about 5-7 minutes. Remove the cooked pork and set aside, leaving about 2 tablespoons of fat in the pot.

In the same pot, sauté the diced onions until they become translucent and fragrant, approximately 3-4 minutes. Arrange the cabbage steaks in the pot, then distribute the potatoes, carrots, and reserved smoked pork around and over the cabbage.

In a bowl, combine 200 ml beef stock with 2 tablespoons syrup, then pour this mixture over the vegetables. Season generously with salt, pepper, and marjoram to taste. Bring the liquid to a simmer, then reduce heat to medium-low.

Cover the pot with a lid and braise for 35-45 minutes, until the cabbage is tender and the potatoes are cooked through. Check the pot occasionally, stirring gently to guarantee even cooking and that the vegetables are braising evenly in the flavorful liquid.

The dish is ready when the vegetables are fork-tender and the flavors have melded together beautifully. Taste and adjust seasonings as needed before serving directly from the pot or transferring to a serving platter.