400 gm kraut (pickled cabbage)
400 gm fresh cabbage
200 gm pork
150 gm salami
100 gm bacon
50 gm bacon fat
50 gm onion
5 gm dried mushrooms
50 gm peeled tomatoes or paste
Salt
Pepper

Put sauerkraut in a small amount of water and start cooking to boil. Brown pork (in one piece) on all sides. Add browned pork and bacon (in one piece) to sauerkraut and boil until tender.

Cut cabbage in small strips. Cut dried mushrooms in small strips. Boil cabbage and mushrooms together in a small amount of water with salt to taste, until tender.

Remove pork and bacon from sauerkraut and dice. Dice salami. Put together boiled sauerkraut, cabbage and mushrooms. Add diced pork, bacon and salami. Add peeled tomatoes. Grind onion and bacon fat and saute slightly until golden brown. Add onion and bacon fat to the kraut-cabbage mixture. Add salt, pepper and 1/2 glass of red wine to taste.