Polish Bigos - cooking recipe

Ingredients

1 lb. sauerkraut
1 lb. fresh cabbage
2 or 5 dried mushrooms, broken into bits
1/2 lb. boneless fresh pork
1/4 lb. bacon
4 oz. salt pork, diced
2 medium onions, minced
2 to 3 Tbsp. all-purpose flour
6 oz. sausage
3 to 4 Tbsp. tomato paste
1/3 c. red wine
fat for frying
salt and pepper to taste
2 chicken bouillon

Preparation

Cut up the sauerkraut, add a small amount of boiling water and simmer until tender.
Shred the fresh cabbage and cook in the same way, with the mushrooms added.
In a hot skillet, brown the pork on all sides in a little fat.
Add to the sauerkraut together with the bacon and simmer, covered, until meat is tender.
Render the salt pork, add crisp pieces to the sauerkraut, and use the pork fat for cooking onion until lightly browned.
Add the flour, stirring to prevent lumping, and cook until that browns.