Summary

Ingredients

• 1 kg mushrooms, mixed
• 250 g pork (pork belly)
• 250 g beef (neck)
• 250 g le venison or deer
• 250 g ame - pork le
• 250 g oose (breast)
• 250 g arlic sausae
• 750 g white cabbae
• 750 g sauerkraut
• 6 onion (s)
• 4 cloves garlic
• 2 glasses red wine
• 6 tomato (s), peeled
• 5 bay leaves
• salt and pepper
• 6 juniper berries
• 6 carnation (s)
• 200 g lard
• 20 prunes, pitted, pre-soaked

Print Recipe Pin Recipe

Instructions

1. Dice all types of meat as well as the garlic sausage and fry one after the other in lard, add coarsely chopped onions and mushrooms and fry briefly. Sauté white cabbage in lard in a large saucepan, add the meat with the onions and mushrooms, deglaze with water.
2. Add the remaining ingredients and spices and simmer on a low fire for about 120 minutes while stirring. Just before the end of the boil, add the red wine and the softened prunes.