Ingredients
1 kg Sauerkraut
small white cabbage head
2 onions
2 carrots
200 g beef meat
200 g pork meat
200 g chicken meat
250 g smoked sausage
4 glasses of broth
big spoon of lard
spoon of sunflower oil
30 g dried mushrooms
50 g dried plums
salt
ground pepper and seed pepper
pimento seeds
2 bay leaves
glass of dry red wine
Preparation
Wash mushrooms and pour it on with water. Leave for night. Rinse plums and pour on with water and leave for night as well. Next day parboil mushrooms in water they were soaking. Take them out the water and chop into wide stripes. Peel and mince onions. Fry it on one spoon of sunflower oil. Peel and slice carrots. Take off outside leaves from the white cabbage. Shred the cabbage and boil until softness together with carrot and onion. Pour sauerkraut on with 4 glasses of broth. Boil up. Pour parboiled
mushrooms with water. Boil. After 30 minutes join together sauerkraut and white cabbage, add (drained off and chopped) plums, pepper seeds, pimento seeds and bay leaves. Chop meat into pieces. Fry separately-pork and beef on lard and chicken on sunflower oil. Sprinkle with water and stew until softness. Chop sausage. Afterwards together with meat and sauce (from its preparation) put chopped sausage into mixed cabbages. Pour wine. Boil until all ingredients are well joined [around 1-2 hours, on medium fire, stirring it from time to time].
Tips: This dish is the best when you heat it up couple of times. It is good to have a big pot for last stage of cooking
- volume after you mix all ingredients is usually quite big. If there is something left afterwards (but probably there won’t be LoL ) you can keep it in freezer for some time and defrost easily when you want to eat it again.
Smacznego! [bon appetit!]
