To begin, rinse the chopped sauerkraut briefly under cold water if it tastes too salty. Drain well and set aside. Transition to preparing the meat and aromatics.

In a large ovenproof pot, heat the lard or oil over medium heat. Add the smoked bacon and cook until it releases fat. Stir in the onion and cook until golden. Move on to layering the meat.

Spread a third of the sauerkraut evenly at the bottom of the pot. This prevents the meat from sticking and forms the flavour base. Continue with the meat layer.

Arrange half of the pork and beef pieces over the cabbage. Sprinkle with garlic, paprika, salt, and a few peppercorns. Transition to the next cabbage layer.

Add another third of sauerkraut, then the remaining pork and beef, seasoned as before. Finish with the last layer of sauerkraut. Add bay leaves on top. Proceed to liquid and flavouring.

Dilute the tomato paste in 200ml warm water and pour evenly into the pot. Add just enough water to barely cover the cabbage layers. Transition to slow cooking.

Cover the pot with a lid and place in a preheated oven at 160°C. Cook for about 3 to 4 hours, checking occasionally to ensure it stays moist. Stir very lightly only once or twice. Transition to final simmering.

In the last 30 minutes, remove the lid to allow the liquid to reduce slightly and intensify the flavours. The stew should be rich, not watery. Transition to preparing for serving.

Serve Svadbarski Kupus hot with crusty bread and pickled chillies on the side. Presentation tip: serve directly from a clay pot for authenticity and warmth.