Bigos

Finely shred the head cabbage. Cut 100 g of pork belly into small cubes and render it in a pot, add one onion cut into small cubes and fry for a while, then add the head cabbage, a little salt, ground pepper, and caraway, and pour in white wine. Simmer until tender.

In a second pot, render another 100 g of finely diced pork belly, add one onion cut into small cubes and fry for a while, add sauerkraut (if it's too sour, rinse it with water beforehand) and caraway, add water and simmer until tender.

In a pan, render the remaining 100 g of pork belly, add finely chopped onion, ham cut into smaller pieces, meat chopped into pieces, and sausage cut into rounds, and sauté for several minutes.