Hearty Polish stew with pork, smoked kielbasa, sauerkraut, cabbage, and aromatic spices, slow-cooked to depth.
# What You'll Need:
→ Meats
01 - 1.1 lb boneless pork shoulder, cut into 0.8 inch cubes
02 - 0.66 lb smoked kielbasa sausage, sliced
03 - 0.55 lb beef stew meat, cubed
04 - 0.44 lb smoked bacon, diced
05 - 0.22 lb smoked ham, diced
→ Vegetables & Fruits
06 - 2.2 lb sauerkraut, rinsed and drained
07 - 1.54 lb green cabbage, shredded
08 - 2 large onions, diced
09 - 2 apples, peeled, cored, and diced
10 - 7 oz prunes, pitted and chopped
→ Liquids
11 - 13.5 fl oz dry red wine
12 - 16.9 fl oz beef or chicken broth
→ Spices & Seasonings
13 - 3 tbsp tomato paste
14 - 3 bay leaves
15 - 8–10 black peppercorns
16 - 1 tsp caraway seeds (optional)
17 - 2 tsp dried marjoram
18 - 1 tsp sweet paprika
19 - Salt and freshly ground black pepper, to taste
→ Fats
20 - 2 tbsp vegetable oil or lard
# How To Make It:
01 - Heat oil or lard in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced bacon and cook until golden and fat is rendered.
02 - Add pork shoulder and beef stew meat to the pot. Brown evenly on all sides, then remove and set aside.
03 - Add diced onions to the pot and sauté until soft and translucent. Stir in kielbasa and ham, cooking for 3 to 4 minutes.
04 - Return browned meats to the pot. Add sauerkraut, shredded cabbage, diced apples, and chopped prunes. Mix thoroughly.
05 - Stir in tomato paste, bay leaves, black peppercorns, caraway seeds if using, dried marjoram, sweet paprika, and season generously with salt and freshly ground black pepper.
06 - Pour in dry red wine and beef or chicken broth. Scrape the bottom to release browned bits and stir to combine.
07 - Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook slowly for 2.5 to 3 hours, stirring occasionally. Add additional broth or water if needed to maintain moisture.
08 - Taste and adjust seasoning as desired. For improved flavor, let the dish cool, refrigerate overnight, and reheat gently before serving.
