Try making this classic Polish stew in a slow cooker
Prep Time:
30 minutes
Cook Time:
6 hours
Servings:
Ingredients
  • 1-2 tablespoon expeller-pressed vegetable oil or bacon fat
  • 2 pound boneless pork country ribs or pork shoulder, in 2-inch chunks
  • 1/2 ounce dried porcini or dried mixed mushrooms
  • 2 medium (total 8 ounces) yellow onions, roughly chopped
  • 1/2 (8 ounces) small head green cabbage, quartered, cored, roughly chopped (or a combination of red and green cabbages), 4 to 5 cups total
  • 2 large cloves garlic, crushed
  • 1 cup sliced fresh mushrooms
  • 1/2 cup pilsner-style beer
  • 1/4 cup tomato paste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1 1/2 cup drained refrigerated or deli-counter sauerkraut, 8 ounces
  • 4-6 ounce smoked ham, canadian bacon or smoked pork butt, cut in large chunk
  • 10-12 ounce cooked smoked polish sausages, pork or chicken kielbasa, sliced ½ inch thick
  • small golden potatoes, boiled whole and buttered, for serving
  • hearty rye bread and soft butter, for serving
  • creamy horseradish sauce or spicy brown mustard, for serving
Directions
  1. Step 1: In large nonstick skillet, heat 1-2 tablespoons oil over medium heat. Working in batches, brown 2 pounds pork on all sides, about 10 minutes per batch. Transfer to a 4-quart slow cooker.
  2. Step 2: Meanwhile, cover 1/2 ounce porcini mushrooms with 1 cup very hot water; let stand until rehydrated, about 20 minutes. Strain the soaking liquid to remove any grit. Stir mushrooms and strained liquid into the slow cooker.
  3. Step 3: Stir 2 chopped onions into pan drippings in skillet. Cook and stir until brown, 5 minutes. Add 8 ounces chopped cabbage; cook and stir about 4 minutes. Stir in 2 cloves garlic; cook, 1 minute. Stir in 1 cup fresh mushrooms, 1/2 cup beer, 1/4 tomato paste, 1/2 teaspoon black pepper, 1/2 teaspoon caraway seeds, 1/2 teaspoon salt and ⅓ cup water. Mix well, then transfer to slow cooker.
  4. Step 4: Add 1 1/2 cups sauerkraut and 4-6 ounces ham chunks to slow cooker. Cover tightly. Slow-cook on low, stirring occasionally, until fresh pork is fork-tender, about 6 hours. Add 10-12 ounces sausage slices during the last 30 minutes. Taste and adjust salt and pepper.
  5. Step 5: Serve with boiled potatoes, bread and horseradish sauce or mustard.