• 1 large jar of sauerkraut (900g when drained)
  • 1 onion-whole
  • 2 cloves of garlic (whole)
  • 6 juniper berries
  • fresh tarragon
  • cooked belly of pork (we used a hot smoked fillet called mazeikiu)
  • polish sausage


  • Drain a jar of sauerkraut into a sieve and rinse the cabbage under cold running water.
  • Shake off the excess water from the cabbage.
  • Pour 500ml of water or white wine or bullion in to a large saucepan and bring to the boil.
  • Add the washed cabbage into the saucepan.
  • Add the onion, juniper berries, garlic tarragon and a little salt.
  • Cover the saucepan and allow simmer for 30 minutes.
  • Check seasoning of the liquid and adjust accordingly with bullion or white wine.
  • Reduce the heat, place the cured ham piece into the cabbage and ensure it is immersed in the cooking liquid.
  • Add the sausage to the cabbage; ensure the sausage is immersed in the cooking liquid.
  • To heat the meat through leave the meat sits in the liquid, on a very low heat.
  • To serve
  • Slice the meat over some cabbage and serve with some beetroot and horseradish salad and some boiled potatoes.


Richard's tip: For more flavour add some bacon lardons when the cabbage is being cooked. As our meats were precooked it was not necessary to cook for a long period of time. I just needed to heat the meat through in the cabbage cooking liquid at the end of cooking.