Bigos - Polish meat and cabbage stew

Cut the head cabbage into thin strips. Cut 100 g of smoked ribs or pork belly into cubes and render their fat in a large pot. Add one of the finely chopped onions and sauté until translucent. Then add the head cabbage, season with salt, pepper, and caraway, and pour in the white wine. Simmer until tender, covered.

In another pot, render the fat from an additional 100 g of diced smoked meat, add the second finely chopped onion, then the sauerkraut (if it's too sour, rinse it beforehand). Season with caraway, pour in a little water, and simmer until tender.

In a pan, render the fat from the remaining 100 g of smoked meat, add the third finely chopped onion, the diced ham, the mixed meats, and the sliced sausage. Sauté for a few minutes until the meats are browned.