Bacon
Cabbage, soured with dill and savoury
Pork, fresh and smoked
Stuffed cabbage leaves, (as above)
Belly of pork
2 to 3 peppercorns
Dill
1 glass white wine
A little sour cream

Grease a large saucepan and spread some slices of bacon on the bottom. Cover with a layer of sauerkraut, then a layer of mixed cuts of pork and another layer of cabbage. Now come the stuffed cabbage leaves, then a layer of sauerkraut, the belly of pork and finally another layer of sauerkraut. Add the peppercorns, finely chopped dill and wine. Cover with water and cook for two hours on a moderate heat, and before servings stir in a couple of spoons of sour cream.