Shred the cabbage very finely. Chop the onion finely.

Heat 2 tablespoons of the oil in a large Dutch oven or thick-bottomed pot and cook the onion until translucent. Add the washed rice and stir for 1 or 2 minutes until the rice is shiny and coated with oil.

Add the cabbage and stir well. Add a small splash of water, about 50 ml/ 1.7 fl. oz/ a bit less than ¼ cup, cover well, and let cook for about 5 minutes or until the cabbage starts to soften slightly.

Divide the pork ribs into single ribs. Add them to the pot together with the stock. Add 1 teaspoon of fine sea salt and some pepper, chopped tomatoes and tomato paste, bay leaves, and dried herbs.

Stir well, cover, turn the heat down, and let simmer for about 20 to 30 minutes or until the rice is tender and most of the liquid has been absorbed. Check from time to time and add a bit more stock if the dish threatens to become too dry. Adjust the taste with salt and pepper.

In the meantime, heat another tablespoon of oil in a pan and fry the pork chops for a couple of minutes on each side until golden and cooked through. Place the chops on top of the rice and cabbage dish, sprinkle with parsley and serve hot with pickles.