Description
I love this recipe with pork. The flavors, especially the caraway seeds and dried mushrooms, make it seem especially Slavic. It's a great cold-weather dish. Region
I love this recipe with pork. The flavors, especially the caraway seeds and dried mushrooms, make it seem especially Slavic. It's a great cold-weather dish. Yield
6 Servings
Preparation time
1 hour
Ingredients
1 oz Dried Wild Mushrooms (broken up, reconstituted, and removed from liquid)
6 oz Bacon Slices (diced)
1 Onion (diced)
2 c Green Cabbage (shredded)
2 c Sauerkraut (fresh, rinsed)
1⁄2 c Chicken Stock
2 T Madeira (Full Rich)
2 t Caraway Seeds
2 T Tomato Paste
1⁄2 t Sugar
Instructions
- Saute the bacon for 10 minutes in a heavy enameled pot or Dutch oven.
- Add the onions and saute until golden, then add the reconstituted mushrooms.
- Add the cabbage and saute until it wilts, about ten minutes.
- Add the drained sauerkraut and cook for five minutes to heat through.
- Add the mushroom soaking liquid, chicken stock, Madeira, caraway seeds, and tomato paste. Stir and bring to a boil, then reduce heat.
- Add the sugar and simmer, covered, over low heat for 45 minutes.
Notes
Use good sauerkraut - from a pouch or from Morse's, not canned. Rinse it before cooking.
I get the dried wild mushrooms in Worcester at Ed Hyder's Mediterranean Marketplace or at the Polish markets on Millbury Street.
Source