Ingredients
Bacon2 slices
Kielbasa1 lb
Pork1 lb
flour1/4 cup
Garlic3 cloves, chopped
Onion1, diced
mushrooms1.5 cups, sliced
Cabbage4 cups, chopped
Sauerkraut1 jar
Red Wine1/4 cup
Bay leaf1
Basil1 tsp
Marjoram1 tsp
paprika1 tbsp
Caraway Seed1/8 tsp
Hot Sauce1 dash
Beef Stock5 cups
Tomato puree2 tbsp
Diced Tomatoes1 cup
Worcestershire Sauce1 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.