Prep 20 mins
Cook 1 hr
In this recipe the cabbage is skillfully combined with smoky bacon, wild mushrooms, Madeira, and tomato paste; it will make one of the best accompaniments to a pork dish that you have ever tasted. Use the packaged sauerkraut or bottled, not canned, it has a funny canny taste.
- 1 ounce dried wild mushrooms, well rinsed (such as Polish, porcini, or cepes)
- 6 ounces smoked bacon, diced
- 3⁄4 cup chopped onion
- 2 cups shredded green cabbage
- 2 lbs sauerkraut, thoroughly rinsed and drained
- 1⁄2 cup chicken stock or 1⁄2 cup beef broth
- 2 tablespoons madeira wine
- 2 teaspoons caraway seeds (optional)
- 2 tablespoons tomato paste
- 1⁄2 teaspoon sugar (to taste)
- fresh ground black pepper, to taste
- Soak the mushrooms in 1 cup water for 1 hour. Drain the mushrooms and pat them dry with paper towels. Chop the mushrooms medium fine. Strain the soaking liquid through a coffee filter and set aside. You must do this or you will get sandy liquid.
- In a large Dutch oven, sauté the bacon over medium heat for 10 minutes.
- Drain off all but 3 tablespoons of the bacon fat. Add the onion and mushrooms to the pot and sauté, stirring frequently, over medium heat until the onion begins to turn golden, about 10 minutes.
- Add to cabbage, toss well, and continue to sauté until the cabbage wilts and begins to color, 10 minutes.
- Do not use sauerkraut in a can. It is best to use packaged or in a glass bottle.
- Add the sauerkraut and sauté, stirring, for 5 minutes. Add the reserved soaking liquid, the chicken or beef broth, Madeira, caraway seeds (if desired), and tomato paste. Stir and bring to a low boil, then reduce the heat to low. Add the sugar and pepper, stir well, and simmer, covered, for 45 to 60 minutes. Serve hot. Serves 4-6.