This recipe was featured in Hot Topics Vol. 8, Summer 2002.
Recipe is for 6-8 servings.
Ingredients:
- ¼ lb. bacon (optional), chopped
- ½ lb. each of pork, veal and beef, cubed
- ½ lb. Polish sausage, cut in small pieces
- ½ lb. venison (optional), cubed
- 1 quart sauerkraut
- 1 large onion, chopped
- 1 small head cabbage, chopped
- ½ lb. mushrooms, sliced and cooked
- 3 cups vegetable broth or water
- 1 glass red wine (optional)
Instructions:
Cut bacon and fry, then add onion and meat. Fry until slightly brown. Wash and drain sauerkraut and cook until tender. Add cabbage and continue to cook. Add water or vegetable broth and cook until tender. Add Polish sausage and mushrooms to sauerkraut/cabbage mixture and meat. Cook until flavors blend and meat is tender. If desired, add 1 glass of red wine and season to taste.
