Sauerkraut fried with bacon (Kapusta zasmażana)

1. If the sauerkraut is very sour, rinse it once and squeeze it out; chop it a little if needed.

2. Put the sauerkraut into a pan with the water, bay leaf and caraway seeds and braise, covered, for 30 minutes until tender.

3. Meanwhile slowly render the diced bacon in a frying pan, add the finely chopped onion and fry until golden brown.

4. Sprinkle with the flour, cook for 1-2 minutes, then stir in a ladleful of the cabbage liquid until smooth.

5. Add the bacon roux to the sauerkraut, season with sugar and pepper and cook for another 10 minutes until thickened and glossy.

6. Serve warm alongside roast meats, sausages or mashed potatoes.

Tip: Even better reheated the next day; in Polish cooking it's the classic partner of roast pork and kotlet schabowy (breaded pork chop).