Prepare at least 2-3 days before needed, as follows:
Rinse sauerkraut with cold water; drain well.
Cut pre-cooked pork and ham from bone, including fat.
Cut it and sausage into bite-size pieces (about 1/2 to 1 inch cubes).
Shred fresh cabbage, chop onion into small pieces, cut prunes into small pieces.
In a heavy pot (preferably cast-iron or cast aluminum) place fresh cabbage, add water as needed and 1 teaspoon salt, bring to a boil, then cook uncovered over medium heat for about 30 miinutes, or until cabbage is tender.
Combine sauerkraut, ham, pork, bay leaves, mushrooms, prunes, peppercorns, allspice with the fresh cabbage.
Stir well Sauté bacon until crisp, drain off excess fat and add to mix.
Stir thoroughly.
Cook, uncovered for 20 minutes on medium heat, then cover and simmer over low heat for at least one hour.
Remove and discard bay leaves.
Set aside in cool place The following day, add 2 oz. vodka or 1/2 glass dark red wine.
Stir, taste, add seasoning as needed.
Then cover and cook over slow heat for at least an hour.
Repeat following day and before serving.
Serve with fresh boiled potatoes or dark rye bread.
Serve beer, ice-cold vodka or red wine.
Whatever is leftover can be reheated and served another day.
NOTE: In olden days, every home in Eastern Europe had a barrel of pickled cabbage which was prepared in the fall and used throughout the winter. Now you have to use the canned or jarred version.
