Summary

Ingredients

• 600 g white cabbae
• 600 g sauerkraut
• 10 g mushrooms (forest), dried, about a handful
• 2 bay leaves
• 1 onion (s)
• 5 juniper berries
• 300 g pork
• some butter, for frying
• 0.5 ½ cube broth
• 500 ml water
• 450 g sausae (Krakauer)
• 3 tomato (s)
• 3 teaspoons plum jam
• 4 teaspoons tomato paste
• salt
• pepper

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Instructions

1. Cut the pork into 3-4 cm cubes. Fry in butter in a pan over medium-high heat until browned, about 5-7 minutes.
2. Slice the white cabbage into thin strips and finely chop the onion. Place the cabbage strips, sauerkraut, dried mushrooms, bay leaves, juniper berries, and chopped onion into a large saucepan.
3. Mix the water with the broth cube. Add this mixture to the saucepan along with the browned pork. Bring to a simmer over medium-low heat and stew for 50 minutes, stirring every 5 minutes. Add more water as needed to maintain a stew-like consistency.
4. Cut the tomatoes and sausage into cubes. Add to the pot and simmer over medium heat for 8-10 minutes.
5. Stir in the plum jam and tomato paste. Season with salt and pepper to taste. Simmer over low heat for 35 minutes, stirring every 5 minutes and adding water as needed to maintain a stew-like consistency.