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1
Heat the oven to 300 degrees.
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2
Core the cabbage; cut it into wide ribbons and scatter in the bottom of a large roasting pan.
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3
Drain the sauerkraut and spread it on top of the cabbage.
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4
Halve the onions and nestle them among the vegetables.
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5
Tuck in the bay leaves and sprinkle with the caraway seeds or juniper berries and lots of black pepper.
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6
Put the meat and sausages on top of everything and pour in the wine or other liquid.
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7
Sprinkle the meat with salt and pepper and cover tightly with foil.
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8
Transfer to the oven and cook, undisturbed, for 2 hours.
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9
Test the pork shoulder by inserting a fork into the thickest part: If it slides out easily, turn the oven up to 450 degrees, leave the pan uncovered and return it to the oven until the meat and the vegetables brown a bit, another 25 to 30 minutes.
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10
If the pork isnt fork-tender, re-cover the pan and return it to the oven for another 30 minutes before proceeding.
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11
To serve, just break the pork into chunks with two forks and set the pan on the table with a serving spoon and plates, plenty of roughly torn baguettes and crocks of mustard and butter.
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12
Dont bother removing the bay leaves unless they really bug you.
