Trnovo sauerkraut (pickled cabbage) is at its very best in December. Stew it with apples to accompany a classic Carniolan sausage or pork rind dumplings or serve it up with crumbly buckwheat žganci (a kind of coarse polenta) drizzled with cream. Alongside the sauerkraut on the stalls of the Trnovo cabbage growers, you will often find beautiful firm heads of cabbage that are just crying out for a modern interpretation, just like in this recipe.