Ingredients
Scale
- 1 ¾ oz(50 g) dried porcini mushrooms
- 1 cup(8 oz) boiling water
- 6slices thick-cut bacon, diced
- 1lb (450 g) Polish Kielbasa sausage, cubed
- 4pieces Polish Kabanos sausage, sliced into small pieces
- 3 tbspvegetable oil (as needed)
- 1lb (450 g) boneless pork loin or shoulder, cubed and trimmed of fat
- 2medium onions, diced
- 1small white cabbage, cored and shredded
- 6 cups(2lbs) raw sauerkraut, drained
- 10prunes, halved (or1can of stoned prunes, drained)
- 2 tbsptomato paste
- 3bay leaves
- 1 tbspcaraway seeds
- ½ tspground allspice or4allspice berries
- 3juniper berries (optional)
- 3 cups(24 oz) beef stock (low-sodium preferred)
- Salt and black pepper to taste
Instructions
- 1. Rehydrate the Mushrooms
- Place the dried porcini mushrooms in a measuring cup and pour the boiling water over them. Let them sit and rehydrate while you prepare the meat.
- 2. Cook the Bacon and Sausages
- Heat a large skillet over medium heat. Add the diced bacon and cook until it starts to crisp.
- Add the diced Kielbasa and Kabanos sausages to the pan and cook for about 10 minutes, stirring occasionally.
- Use a slotted spoon to transfer the bacon and sausages to the slow cooker.
- 3. Brown the Pork
- In the same pan, add a little vegetable oil if necessary, and brown the pork cubes in batches to avoid overcrowding. Cook until the meat is golden on all sides. Transfer the browned pork to the slow cooker.
- 4. Cook the Onions and Cabbage
- Add the diced onions to the pan with a splash more oil if needed. Sauté for about 5 minutes until softened.
- Add the shredded cabbage and cook for another 5 minutes, stirring frequently. Add a splash of beef stock to deglaze the pan if it becomes too dry.
- Transfer the cooked onions and cabbage to the slow cooker.
- 5. Combine Ingredients in the Slow Cooker
- To the slow cooker, add the rehydrated mushrooms along with their soaking liquid, sauerkraut, halved prunes, tomato paste, bay leaves, caraway seeds, allspice, and juniper berries (if using).
- Pour in the beef stock. Stir everything together to combine.
- 6. Slow Cook
- Cover the slow cooker and cook on the LOW setting for 8–10 hours or overnight for deeper flavors.
- 7. Finish and Serve
- Before serving, discard the bay leaves and taste the stew. Adjust the seasoning with salt and pepper as needed.
- Serve hot with rye bread or over creamy mashed potatoes for a hearty, satisfying meal.