Polish Hunter's Stew with Cabbage and Sausage

Ingredients

• 12 oz kielbasa, sliced
• 12 oz boneless pork shoulder, cubed
• 1 tbsp vegetable oil
• 1 onion, diced
• 8 oz mushrooms, sliced
• 3 cups sauerkraut, drained
• 3 cups shredded green cabbage
• 1 cup low-sodium beef broth
• 1 tbsp tomato paste
• 6 pitted prunes, chopped
• 1 tsp dried marjoram
• 2 bay leaves
• Kosher salt and black pepper

Steps

1. Brown kielbasa in oil in a Dutch oven and transfer to a plate.
2. Season and brown pork, then add onion and mushrooms and cook until softened.
3. Stir in sauerkraut, cabbage, broth, tomato paste, prunes, marjoram and bay leaves.
4. Cover and simmer gently until pork is tender and at least 145°F, 40 to 45 minutes.
5. Return kielbasa for the final 10 minutes, discard bay leaves and adjust seasoning.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.