- 1 cup pitted prunes 100 g
- 1 cup dried wild or porcini mushrooms 20 g
- 1 cup beef stock
- 2 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 small head fresh cabbage, chopped
- 500 g sauerkraut, rinsed well and drained
- 250 g smoked Polish sausage, cut into 1-inch pieces
- 250 g smoked bacon, cut into 1-inch pieces
- 600 g boneless pork meat, cut into 1-inch pieces
- 1 can of crushed tomatoes 400 g
- 1 cup dry red wine
- 2 bay leafs
- Salt and black pepper to taste
- Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. Chop the mushrooms and prunes, set aside reserving soaking liquid.
- Drain and rinse the sauerkraut. Reserve the liquid in case the stew comes out too mellow.
- Chop the fresh cabbage and add to the slow cooker together with rinsed sauerkraut and a cup of beef stock. Cover and start the slow cooker.
- Chop the onion and sauté in vegetable oil for few minutes. Remove with a slotted spoon.
- Add chopped bacon to a frying pan and fry for few minutes, add chopped sausage and continue frying for couple more minutes. Remove from the frying pan with a slotted spoon.
- Add chopped pork to the remaining fat and fry just until golden brown.
- When cabbage has collapsed by half, add meats, onion, tomatoes, wine, bay leaf, dried mushrooms and prunes together with the soaking liquid.
- Mix well. Cover and set your slow cooker to the desired temperature.
- When ready to serve, remove bay leaf. Accompany with whole, peeled and boiled potatoes or fresh bread.
- The Hunters Stew is best served the next day and it freezes well.