Fifteen Kilograms of Imperfect Lemons

Heat a dash of oil in enamel cast iron pot and sauté 2 onions, 2 carrots, a stick of celery and 4 cloves garlic. Then add 100ml white wine vinegar and 300ml wine. Reduce to a glaze then add tablespoon dried thyme or few sprigs fresh thyme. Cut half a cabbage into 4 wedges and pack into pot, mixing with 4 rashes bacon and 8 sausages. Pour over 500ml stock, bring to a boil then put lid on pot and put in oven at 160°C for 1.5 hours. Stir occasionally while cooking. Serve with mashed potato.