Preheat the oven to 350 degrees F (175 degrees C).
60′
Total
4
Servings
hard
Effort
pork
Ingredients · 20
Garlic
3 chopped
Produce
Onion
1 Diced
Produce
Mushrooms
1 1/2 cup
Produce
Cabbage
4 cups
Produce
Basil
1 tsp
Produce
Tomato Puree
2 tbs
Produce
Diced Tomatoes
1 cup
Produce
Bacon
2 sliced
Meat & Seafood
Pork
1 lb
Meat & Seafood
Beef Stock
5 Cups
Meat & Seafood
Flour
1/4 cup
Spices & Baking
Bay Leaf
1
Spices & Baking
Paprika
1 tbs
Spices & Baking
Hotsauce
1 dash
Condiments & Sauces
Worcestershire Sauce
1 dash
Condiments & Sauces
Red Wine
1/4 cup
Beverages
Kielbasa
1 lb
Other
Sauerkraut
1 Jar
Other
Marjoram
1 tsp
Other
Caraway Seed
1/8 teaspoon
Other
Method
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the 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.
3
Coat the 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 the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
4
Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
5
Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
6
Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.