Hunter'S Stew(A Polish Recipe) - cooking recipe

Ingredients
    2 lb. shredded cabbage
    1 (1 lb. 11 oz.) can sauerkraut
    2 lb. shoulder pork chops
    2 tsp. salt
    1/4 tsp. pepper
    1 bay leaf
    4 dried mushrooms (optional)
    2 c. water
    1 lb. cooked Polish kielbasi (Polish sausage)
    1 (8 oz.) can tomato sauce
Preparation
    In large Dutch oven, place cabbage, sauerkraut and pork chops. Sprinkle with salt and pepper.
    Add bay leaf, mushrooms and water; cook, covered, for 1 hour and 30 minutes, or until chops are tender.
    Cool mixture, then remove bones from chops.
    Cut chops into bite size pieces.
    Refrigerate all until 1 hour before serving, then peel and slice kielbasi about 1/2-inch thick and add to cabbage with pork and tomato sauce.
    Cook, covered, about 1 hour, or until pork is tender and stew is piping hot.
    Serve with boiled potatoes.

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