Poland's national dish, a fermented cabbage and meat medley dating to the 14th century, improving over several days of reheating, combining multiple meats and dried mushrooms.
Ingredients
- 1kg sauerkraut (fresh)
- 500g fresh cabbage (shredded)
- 300g pork shoulder
- 200g beef
- 200g kielbasa
- 100g bacon
- 50g dried mushrooms
- 2 onions
- 4 garlic cloves
- 2 apples (tart)
- 2 tbsp tomato paste
- 1 cup red wine
- 2 bay leaves
- allspice
- juniper
- marjoram
- prunes (optional)
Instructions
1
Preparation
Rinse sauerkraut, chop. Soak mushrooms in warm water.
2
Searing
Brown cubed pork and beef in batches. Remove. Sauté bacon, then onions until golden.
3
Building
In large pot, layer sauerkraut and fresh cabbage. Add meats, bacon, onions.
4
Liquid
Add wine, tomato paste, chopped apples, mushrooms (chopped) with their liquid, bay, allspice, juniper.
5
Long Cooking
Simmer covered 2 hours, stirring occasionally. Add prunes if using. Uncover, cook 1 hour more.
6
Aging
Cool, refrigerate overnight. Reheat next day—flavor significantly improved. Serve with rye bread and vodka.