Traditional Polish bigos

Components 50 dag of white cabbage and sauerkraut 25 grams of pork shoulder and turkey breast 20 grams of sausage 3 dag of dried mushrooms 3 dag of prunes 2 onions 1/2 glass of dry red wine 3 tablespoons of lard salt, 2 bay leaves, 3 kernels of allspice and pepper1. Rinse mushrooms, soak in water, cook in the same water. Cut the meat and sausage into cubes, slice onions, stir in fry.2. Chop the white cabbage. Put in a large pot with sauerkraut, add plums, spices, pour wine. Boil, add meat with onions and mushrooms together with the water in which they boiled. Simmer over low heat for 2 hours, stirring so that it does not burn.