Brown the onion and bacon in lard. Add the sauerkraut and let it color a little. Extinguish with beef broth and mix in the spices.
Put the pancetta on top of the cabbage. Cook over medium heat until the cabbage is tender.
Remove the bacon, grate the raw potato into the cabbage, stir in, season with salt and freshly ground pepper and simmer again for 15 minutes.
Serve as a side dish of your choice.
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