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