After 2 weeks, release your cabbage from its weights and rinse thoroughly. Get a thick pot, in which you cook down your onions in the duck fat. When they are happy and soft, not brown, take off the heat. Put in a healthy layer of pickled cabbage, sprinkle on the peppercorns and bay leaves, then nestle the pork belly or bacon and knuckles into the cabbage. Cover with more cabbage, pour your bottle of wine over this, lay on it the bacon skin, fat down, and cover tightly with tinfoil and a lid. Pop into a gentle oven and cook for 2–3 hours until the knuckles are soft and giving.