Smacznego! My dad used to make this dish and served it with mashed potatoes. Prep & chop everything before starting and use your biggest pot. It’s best to make this a day or two before serving because the flavors improve over time. - Jenny Jones
- 3 teaspoons olive oil, divided
- 1/3 pound boneless center cut pork chop (extra fat removed)
- 1/4 pound beef stew meat
- 2 cups chopped onion
- 2 large cloves of garlic, minced
- 1/4 pound sliced crimini mushrooms (2 cups)
- 4 cups shredded cabbage
- 3 cups chicken stock (I use Swanson unsalted cooking stock)
- 1/4 cup tomato paste
- 2 pounds drained sauerkraut (reserve the juice)
- 1 cup (reserved) sauerkraut juice
- 3 ounces kielbasa, sliced
- 2 bay leaves
- 8 whole allspice berries
- 1 teaspoon dried marjoram leaves
- Heat 2 teaspoons of oil over med-high heat and brown the pork and beef for 4-5 minutes, sprinkling with salt & pepper. Remove to a bowl.
- In the same pot in 1 teaspoon of oil, brown the onions & garlic for 2-3 minutes until golden brown.
- Add mushrooms, cook & stir 2 minutes.
- Add cabbage, cook & stir 2 minutes.
- Stir tomato paste into chicken stock and add to the pot along with the remaining ingredients. Combine well, burying the meats under the mixture. Cover and simmer 2 hours, stirring occasionally.
- Remove the pork and beef and shred using 2 forks. Return to pot.
Notes: For more on this recipe in my blog click here.