Ingredients

Instructions

1. 1

   In a large Dutch oven or heavy pot, fry the chopped bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

2. 2

   Season the pork shoulder cubes with salt and pepper. Sear them in the bacon fat until browned on all sides, then remove and set aside with the bacon.

3. 3

   Add the sliced kielbasa and diced onion to the pot. Sauté for about 5-7 minutes until the onions are softened and the sausage is browned.

4. 4

   Stir in the shredded fresh cabbage and cook for 5 minutes until it begins to wilt.

5. 5

   Add the rinsed sauerkraut, rehydrated mushrooms, chopped prunes, cooked bacon, and browned pork shoulder back into the pot.

6. 6

   Stir in the tomato paste, red wine, bay leaves, and caraway seeds. Mix well to combine all ingredients.

7. 7

   Reduce the heat to low, cover the pot with a lid, and simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking.

8. 8

   Remove the lid for the last 15 minutes of cooking to allow the stew to thicken slightly.

9. 9

   Remove bay leaves and season with additional salt and pepper if needed before serving warm with crusty bread.