Polish Bigos

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.