• Author: Allie McDonald
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 6-8 1x


This hearty Polish stew, considered the national dish of Poland by many, is delicious and full of flavor with roast pork, kielbasa, sauerkraut, mushrooms, and more!


  • 1 lb. pork shoulder, cut into 1-inch pieces
  • 3 tbsp. vegetable oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 lb. hickory-smoked bacon, cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 and 1/2 lbs. mixed fresh mushrooms, quartered
  • 4 cups shredded green cabbage
  • 1 tsp. caraway seeds
  • 1 and 1/2 cups dry red wine, or apple juice, water or more broth
  • 4 cups low-sodium chicken broth
  • 1 quart sauerkraut, drained
  • 2 apples, peeled, cored and quartered
  • 1 and 1/2 lb. smoked kielbasa, cut into 1/2-inch slices
  • 1/4 cup chopped parsley for serving
  • coarse grain mustard for serving
  • crusty bread for serving


  1. Pat the pork dry and season with salt and pepper.
  2. Heat a large Dutch oven or stockpot over medium-high heat. Add vegetable oil.
  3. Add the pork to the pan in batches, cooking until browned on all sides. Transfer to a clean plate.
  4. Turn the heat to medium and add the bacon and onions. Sauté for 3 minutes. Add the garlic and mushrooms and sauté for another 4 minutes.
  5. Add the cabbage and caraway seeds and cook until the cabbage begins to wilt, about 5 minutes.
  6. Deglaze the pan with the wine, stirring the loosen any bits from the bottom.
  7. Add the chicken broth, sauerkraut, apples, and kielbasa, and pork stirring to combine.
  8. Lower the heat and simmer for 2 hours.
  9. Sprinkle with the parsley and serve with a generous amount of crusty bread and coarse-grain mustard.