Hunter's sauerkraut stew (Bigos)

1. Soak the dried porcini in hot water for 30 minutes; squeeze the sauerkraut lightly (rinse it once if very sour) and chop it, and cut the fresh cabbage into thin strips.

2. Put both cabbages, the chopped mushrooms with their soaking liquid, the water, bay leaves, juniper berries and allspice into a large pot, cover and simmer over low heat for 45 minutes.

3. Meanwhile cut the pork shoulder into 2 cm cubes, the sausage into rounds and the bacon into strips; render the bacon in the oil in a frying pan, then brown the meat cubes all over together with the onion, and finally add the sausage for a minute.

4. Add the meats to the cabbage, deglaze the pan with the red wine, bring it to the boil and pour it into the pot; add the prunes cut into strips and the tomato purée, and season with salt and pepper.

5. Cover and simmer over low heat for another 1.5-2 hours, stirring from time to time, until the meat is tender and the cabbage is deep brown and thick; add a little water if needed.

6. Serve with fresh rye bread or boiled potatoes; it keeps for days in the fridge.

Tip: Bigos is Poland's national dish, and tradition says it gets better the more times it's reheated: many people bring it to the boil every day for 2-3 days before serving.