Ingredients:
1 tablespoon bacon drippings
1 lb pork, cubed
1 lb sauerkraut, rinsed and drained
1 cup diced Polish sausage
1/4 cup water
1 bouillon cubes
1 lb cabbage, thinly sliced
3/4 cup diced bacon
1 large onions, sliced
2 tablespoons instant flour
2 tablespoons water
3 tablespoons tomato paste
1/2 lb mushrooms, sliced
salt and pepper
1/2 cup red table wine
Directions:
Brown pork in the hot bacon drippings.
Place in a kettle and add sauerkraut, sausage, water and boullion cube.
Cover and simmer until the pork is tender (1 to 1 1/2 hours).
In the meantime, add the cabbage to a pot of boiling water, reduce heat, simmer 20 minutes and drain.
Saute the bacon and onion until golden, add the flour mixed with water and stir until smooth.
Stir into the pork- sauerkraut mixture and add the tomato paste, cabbage, mushrooms, salt and pepper.
Simmer for 10 minutes, add wine and serve with steamed potatoes or crusty rye bread.
Servings: 5
Time preparation: 30 min.
Time total: 150 min.