- Prep Time: 1 hour
- Cook Time: 2 hours
- Total Time: 3 hours
- Yield: 10-12 servings
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 pound pork stew meat (best from a pork butt)
- 1 pound good quality kielbasa, quartered (it gets sliced at the end of the cooking process)
- ¼ pound thick cut bacon, cut into half inch strips
- 3 cups yellow onion, diced (about one very large onion)
- 2 cups carrots cut into half circle slices, about ½ pound
- 1 pound baby bella mushrooms (cremini) sliced
- 3 tablespoons fresh garlic, chopped
- 6 cups shredded cabbage (about one small head)
- 1 cup red wine, such as Burgundy or merlot
- 3 14.4-ounce cans sauerkraut, drained
- 1 14.5-ounce can diced tomatoes in juice
- 1 quart beef broth
- 1½ teaspoon dry thyme
- 1½ teaspoon dry marjoram
- 1 teaspoon allspice
- 1 bay leaf
- 2 tablespoons paprika
- 1/8 teaspoon teaspoon cayenne pepper
- 1 teaspoon caraway seeds
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup pitted prunes, quartered
- Rye bread for serving
INSTRUCTIONS
- In a large 5 – 6 quart Dutch oven, heat oil over high.
- Pat the pork stew meat dry and fry half to sear both sides, about 4-5 minutes per batch. Remove to a bowl and reduce temperature of pot to medium high.
- Add the four Kielbasa quarters and brown all sides, about five minutes. Remove to the same bowl.
- Add bacon and onions and sauté for three minutes. You do not want the bacon crisp.
- Add the carrots and sauté two minutes.
- Add the mushrooms and garlic and sauté two minutes.
- Add the cabbage and cook two minutes.
- Add the wine and scrape up brown bits from the bottom, if any.
- Add the drained sauerkraut, canned tomatoes, beef broth, thyme, marjoram, allspice, bay leaf, paprika and cayenne pepper.
- In a mortar and pestle, place caraway seeds with the salt and pepper and crush until the seeds are fine, then add to the mixture.
- Add the seared pork and Kielbasa.
- Raise the heat to high then once bubbling, reduce to low and cook partially covered for 90 minutes, stirring occasionally to make sure it doesn’t stick.
- Remove four whole pieces of Kielbasa to your cutting board.
- Remove and discard bay leaf.
- Add the prunes and simmer ten minutes.
- Slice the kielbasa into bite sized slices and add back to pot and serve in bowls with the rye bread.
- Store leftovers in the refrigerator. Great reheated the next day.
source familyfeast