Polish Bigos
2 lb sauerkraut, washed and drained
2 lb white cabbage, shredded
1 lb kielbasa, sliced into small pieces (kielbasa is a Polish sausage, usually pork)
1/2 lb smoked ham, cubed
1/2 lb smoked pork, cubed
1/2 lb bacon, chopped
1/2 lb beef or venison, cubed
2 oz dried mushrooms
4 pitted prunes, chopped
2 apples, cored and cubed
1 tomato, diced
1 onion, diced
2 cloves garlic, minced
1 tsp allspice
2 bay leaves
1 tbsp peppercorns
1/2 cup dark red wine
Preparations:
Prepare the ingredients as listed above. Simmer the cabbage until soft (1/2 to 1 hour), then drain. Meanwhile, cook the bacon and set aside, preserving the fat. In the bacon fat sauté the onions and garlic, and brown the remaining meat except the kielbasa. Combine all ingredients in
a pot and cook: in a slow cooker, set on "low" for 5-10 hours; on the stove, cook briefly on medium and then simmer 2-3 hours.
Refrigerate any leftovers and reheat for serving. The flavor improves each time, peaking around the third day.