add the cabbage, and cook for about 15-20 minutes, until it shrinks down. you may have to add it gradually, allowing it to shrink more and more, if your pot is not big enough.
3. add the tomato paste and paprika, and stir well. place the ribs on top and add about 3 cups of water. (the water should completely cover the cabbage). cover with a tight lid and cook for 1 1/2 hours on low heat, stirring occasionally, until the meat becomes tender. taste if the dish has enough salt and adjust, if needed.
4. transfer the cabbage into a large baking dish or tray. you should have a little liquid 