Ingredients
- Bacon (2 slices)
- Kielbasa (1 lb)
- Pork (1 lb)
- Flour (1/4 cup)
- Garlic (3 cloves, chopped)
- Onion (1, diced)
- Mushrooms (1.5 cups, sliced)
- Cabbage (4 cups, chopped)
- Sauerkraut (1 jar)
- Red Wine (1/4 cup)
- Bay Leaf (1)
- Basil (1 tsp)
- Marjoram (1 tsp)
- Paprika (1 tbsp)
- Caraway Seed (1/8 tsp)
- Hot Sauce (1 dash)
- Beef Stock (5 cups)
- Tomato Puree (2 tbsp)
- Diced Tomatoes (1 cup)
- Worcestershire Sauce (1 dash)
Instructions
Steps
- Preheat your oven to 350°F (175°C).
- In a large pot over medium heat, cook bacon and kielbasa until the bacon is crispy and the sausage is browned. Remove the meat using a slotted spoon and place it into a large casserole or Dutch oven.
- Lightly coat pork cubes with flour and fry them in the bacon drippings on medium-high heat until golden brown. Transfer the pork to the casserole.
- Add garlic, onion, carrots, mushrooms, cabbage, and sauerkraut to the pot. Cook on medium heat for about 10 minutes until the carrots are tender, avoiding browning the vegetables.
- Deglaze the pan by adding red wine and stirring to lift any stuck bits. Season with bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds, and a dash of cayenne pepper. Cook for 1 minute.
- Stir in dried mushrooms, a dash of hotsauce, Worcestershire sauce, beef stock, tomato puree, and diced tomatoes. Heat until just boiling.
- Pour the mixture over the meat in the casserole dish and cover it with a lid.
- Bake in the oven for 2.5 to 3 hours until the meat is very tender.