I decided to make a vegan version of this dish, so that it was more versatile, feel free to add bacon, polish sausage etc after you have salted the onions.

400 grams cabbage (I used red and white)
1 brown onion
1 tbsp. lard
2 cloves garlic
10 grams dried mushrooms
2 bay leaves
½ tsp. caraway seeds
½ tsp black peppercorns
400 grams sauerkraut (make your own, or source good quality)
pinch of allspice
1 tsp paprika
1 tbsp. vegetable stock paste
4 tbsps. tomato paste
400 grams water
1 tsp smoked chipotle (less if you don’t want spicy)

Wash cabbage, roughly chop and place in TM bowl, Chop 5 secs, REV, speed 4.5
Remove and set aside
Peel garlic and onion and place in TM bowl, chop 3 seconds, speed 7, scrape down sides
Add lard, sauté 3 minutes, 100degrees, speed 1
Add remaining ingredients and cook 60 minutes, 100 degrees, REV, speed 1
Best served the next day!