February 04, 2009 - 13:15 GMT hellomagazine.com a GALLERY Ingredients (Serves 4-6)75g/3oz smoked bacon lardons 500g/1lb 2oz pork, cubed 1 onion, peeled and sliced 3 cloves garlic, peeled and sliced 200g/7oz Polish sausage, such as wiejska, skinned and sliced 1 x 400g can chopped tomatoes 450ml/3⁄4pt chicken stock 150ml/1⁄4pt red wine 2 bay leaves 2 tsp caraway seeds 500g/1lb 2oz potatoes, peeled and cubed 500g/1lb 2oz Bramley apples, quartered, cored, then sliced in half 175g/6oz red cabbage, cored and sliced Salt and freshly ground black pepper Rye bread and sour cream to serve MethodHeat a large saucepan, add the bacon lardons and sauté for 4 minutes until they are crisp and the fat has run. Remove the bacon with a slotted spoon and set aside. Add the cubed pork to the bacon fat in the pan along with the onion, garlic and sausage then sauté for 5 minutes. Add the remaining ingredients except for the salt and pepper and bring to the boil, then season with plenty of freshly ground black pepper and just a little salt (the bacon and sausage add their own salt), cover the pan and simmer for 50 minutes or until the potatoes are tender. Ladle into warm bowls and serve