A long-simmered hunter's stew of sauerkraut, fresh cabbage, mixed meats and sausage, deepened over a day or two of reheating — Poland's great slow winter dish.
Soak the mushrooms
Soak the dried mushrooms in warm water until softened, then chop and reserve the soaking liquid.
30 minRender the bacon
Render the diced bacon in a large pot until crisp, then add the onion and cook until soft.
Brown the meats
Add the pork and beef chunks and brown them on all sides.
Add cabbage and sauerkraut
Stir in the sauerkraut, fresh cabbage, mushrooms and their soaking liquid, bay leaves and allspice.
Simmer for hours
Cover and simmer very gently, stirring occasionally, until the meat is completely tender and the cabbage has broken down.
Add the sausage
Stir in the sliced kielbasa and tomato paste and simmer to let the flavors meld.
20 minSeason and serve
Season with salt and pepper and serve hot with rye bread.
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