Ingredients

The following ingredients have 4 Servings
  • 50 g ( 1 ¾ oz) dried porcini mushrooms
  • 250 ml (1 cup) boiling water
  • 6 strips thick cut streaky bacon (, diced)
  • 450 g (1 lb) Polish Kielbasa (cubed)
  • 4 Polish Kabanos sausage (, cut into small pieces)
  • 3 tbsp vegetable oil (or as needed)
  • 450 g (1 lb) boneless pork loin or shoulder (fat removed, cubed)
  • 2 onions (, diced)
  • 1 small white cabbage (, cored and shredded)
  • 900 g (6 cups) raw organic sauerkraut (, drained)
  • 10 stoned prunes (, halved (or a can of stoned prunes, drained))
  • 2 tbsp tomato paste
  • 3 bay leaves
  • 1 tbsp caraway seeds
  • ½ tsp allspice ( or 4 allspice berries)
  • 3 juniper berries ((optional - if you can find them))
  • 480 ml Polish beer (or dry red wine / more stock)
  • 240 ml beef stock ((low sodium beef broth))
  • Salt and pepper to season

Instruction

  • Place the dried mushrooms in a measuring jug and add the boiling water. Set them aside while you prepare the meat.
  • Pan fry the bacon in a large casserole or large saucepan, until it starts to crisp up a little.
  • Add the diced sausages and cook for about 10 minutes, stirring often. Use a slotted spoon to transfer to your slow cooker.
  • Brown the pork, in the same pan, adding a bit of oil so it doesn’t stick. You may need to do this in batches. Transfer to the crockpot.
  • Add the onions to the pan (and a splash more oil if needed) and cook, stirring, for 5 minutes. Add the shredded cabbage and cook for a further 5 minutes. Add a splash of beer or stock if the pan gets too dry and then transfer to the slow cooker.
  • Add the prunes, porcini mushrooms and their liquid, the sauerkraut, tomato paste, bay leaves, seasonings, beer and beef stock. Give everything in the slow cooker a quick stir. Cover and cook on the LOW setting for 8-10 hours (or even overnight).
  • Discard the bay leaves and check the seasoning. Serve hot with rye bread or over mashed potatoes.