1 lb. fresh cabbage
1 lb. sauerkraut
1 lb. pork
1/2 lb. Polish sausage
1/4 lb. bacon
2 lg. onions
1/2 c. tomato paste
2 tbsp. flour
Salt, pepper, oregano, laurel leaf to taste

Cut up sauerkraut and cover with water; bring to boil in open pot. Cut up fresh cabbage, cover with cold water and bring to boil in open pot. Let both cabbages simmer for about 15 minutes, then put aside. Salt the pork; brown it in heavy casserole; add to sauerkraut, add all seasonings to same pot and simmer slowly. Cut up bacon and fry in heavy frying pan. Add pieces of fried bacon evenly to both pots with cabbage. In remaining fat, fry the previously sliced onion. Add flour and stir mixture quickly; add evenly to both cabbages.