Ingredients

• 500 g pork (e.g. neck/collar)
• 200 g sausage
• 1 onion
• 2 tablespoons vegetable oil
• 3 glasses stock or water
• 30 g dried porcini mushrooms
• 2 tablespoons plum butter or a few prunes
• 1 apple (e.g. Reinette or Antonówka) - optional
• 1 kg sauerkraut
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 1 tablespoon butter

Seasoning

• 1 bay leaf, 2 allspice berries, 1 teaspoon caraway seeds, 1 tablespoon marjoram

Preparation

1. Cut the meat into cubes. Dice the onion and sauté in oil in a large pot until translucent. Add the meat and brown thoroughly.
2. Pour in 2 glasses of hot stock or salted, peppered water and bring to a boil. Then add the dried mushrooms broken into pieces, cover, reduce the heat, and cook for about 45 minutes.
3. Add the bay leaf, allspice, caraway seeds, marjoram, plum butter or chopped prunes, and the peeled, diced apple, and mix.
4. Add the squeezed sauerkraut and pour in a glass of water, mix. Cover and cook for about 15 minutes.
5. Peel the casing off the sausage, cut into cubes, and fry in a skillet. Add to the cabbage and cook for about 30 minutes. Add the tomato paste near the end.
6. Toast the flour in a dry skillet; once it starts to brown, add the tablespoon of butter and stir until the butter melts.
7. Keeping the skillet on the heat, gradually add a few spoonfuls of the cabbage mixture, stirring constantly. Transfer the contents of the skillet back to the pot, mix, and bring to a boil.