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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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This is from the book The Ultimate Bulk Buying Cookbook by Jan Muller and Bob Warden. I'm saving it here to help with my meal planning and shopping list. Ingredients:
1 lb pork shoulder, cubed |
12 slices bacon, diced |
1 lb kielbasa, cut into 1/2 inch pieces |
1 carrot, diced |
2 onions, diced |
3 garlic cloves, minced |
2 bay leaves |
1 lb sauerkraut |
1 cup beef broth or 1 cup stock |
1 cup diced tomato |
1 teaspoon dried basil |
1 teaspoon dried marjoram |
1 cup mushroom, sliced |
4 cups cabbage, shredded |
2 tablespoons all-purpose flour |
salt and pepper |
Directions:
1. Place pork, bacon, and kielbasa into a large pot over high heat. Cook until all are browned.
2. Add carrot, onions, garlic, and bay leaves. Cook for 5 minutes, or until onions soften.
3. Add sauerkraut, beef broth, diced tomatoes, basil, marjoram, and mushrooms to the pot. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
4. Meanwhile, bring 4 cups water and a pinch of salt to a boil in a separate pot. Add cabbage and cook 2 minutes. Drain and reserve cabbage.
5. Combine flour with 2 tablespoons of water. Stir mixture into stew and bring to a boil. Stir in cooked cabbage and cook 3-4 minutes longer. Add salt and pepper to taste and serve immediately.
6. NOTE: This dish is also good prepared in a slow cooker. Transfer everything to a slow cooker in step 3 and cook on low for 5-6 hours or until you are ready to eat. Then turn it up to high and finish the recipe as written.
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