Prep Time:
45 mins
Cook Time:
3 hrs
Total Time:
3 hrs 45 mins
Servings:
10
Ingredients
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Hannah Hufham / Prop Styling: Claire Spollen / Food Styling: Emily Nabors Hall
Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
Hannah Hufham / Prop Styling: Claire Spollen / Food Styling: Emily Nabors Hall
Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.
Hannah Hufham / Prop Styling: Claire Spollen / Food Styling: Emily Nabors Hall
Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.
Hannah Hufham / Prop Styling: Claire Spollen / Food Styling: Emily Nabors Hall
Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.
Hannah Hufham / Prop Styling: Claire Spollen / Food Styling: Emily Nabors Hall
Bake in the preheated oven until meat is very tender, 2½ to 3 hours.
Hannah Hufham / Prop Styling: Claire Spollen / Food Styling: Emily Nabors Hall
Nutrition Facts (per serving)
| 356 | Calories |
| 24g | Fat |
| 15g | Carbs |
| 20g | Protein |
