One hearty bowl of slow-simmered pork, smoked sausage, two kinds of cabbage, mushrooms and prunes.
100 gPork
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40 gSausages
80 gCabbage
50 gMushrooms
30 gOnion
120 gSauerkraut
10 gDried Prunes
0.75 cupBeef broth
0.2 gBay Leaves
1 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Slice the mushrooms, dice the onion and cut the already cooked pork into 2 cm pieces. Keep the cooked pork refrigerated until needed.
Heat all the cooking oil in a small heavy saucepan. Add the onion and mushrooms and cook for 5 minutes, stirring, until softened and most mushroom liquid has evaporated.
Add the sauerkraut, fresh cabbage, prunes, broth and bay leaf. Cover tightly and simmer on the lowest heat for 75-90 minutes, stirring occasionally, until the cabbage is very tender. Keep a gentle simmer to prevent the small batch from drying out.
Stir in all the already cooked pork and sliced fully cooked smoked sausage. Simmer for 10 minutes until both meats are steaming hot and reheated to 74 °C, uncovering if the stew is too wet. Taste before adding salt, as the sausage and sauerkraut are already salty. Season with black pepper.
Remove and discard the bay leaf. Serve the entire thick stew hot in one bowl as one portion.