You may also like
Categories:Viewed: 44 - Published at: 2 years ago
Ingredients
- 2 lb. shredded cabbage
- 1 (1 lb. 11 oz.) can sauerkraut
- 2 lb. shoulder pork chops
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
- 4 dried mushrooms (optional)
- 2 c. water
- 1 lb. cooked Polish kielbasi (Polish sausage)
- 1 (8 oz.) can tomato sauce
Method
- In large Dutch oven, place cabbage, sauerkraut and pork chops. Sprinkle with salt and pepper.
- Add bay leaf, mushrooms and water; cook, covered, for 1 hour and 30 minutes, or until chops are tender.
- Cool mixture, then remove bones from chops.
- Cut chops into bite size pieces.
- Refrigerate all until 1 hour before serving, then peel and slice kielbasi about 1/2-inch thick and add to cabbage with pork and tomato sauce.
- Cook, covered, about 1 hour, or until pork is tender and stew is piping hot.
- Serve with boiled potatoes.
