Recipe Instructions:
Ingredients:
Meat:
100 grams pork shoulder, cut into bite-sized pieces
100 grams kielbasa (Polish sausage), sliced
Vegetables:
100 grams sauerkraut (drained)
100 grams fresh cabbage, chopped
50 grams onion, chopped
1 garlic clove, minced (about 5 grams)
Liquids:
100 milliliters water
50 milliliters white wine (optional)
Seasonings:
1 bay leaf
1/2 teaspoon dried thyme (about 0.5 grams)
1/4 teaspoon caraway seeds (about 0.5 grams)
Salt to taste (approximately 1/2 teaspoon or 2 grams)
Black pepper to taste (approximately 1/4 teaspoon or 0.5 grams)
Cooking Oil:
10 milliliters vegetable oil (approximately 2 teaspoons)
Instructions:
Cook the Meat:
Heat 10 milliliters of vegetable oil in a medium pot over medium heat.
Add 100 grams of pork shoulder pieces and cook until browned on all sides. Remove from the pot and set aside.
Cook the Sausage:
In the same pot, add 100 grams of sliced kielbasa and cook for 2 minutes. Remove and set aside with the pork.
Sauté Vegetables:
In the same pot, add 50 grams of chopped onions and 1 minced garlic clove. Sauté for about 2 minutes until softened.
Combine Ingredients:
Add 100 grams of chopped fresh cabbage and 100 grams of sauerkraut to the pot.
Return the cooked pork and kielbasa to the pot.
Pour in 100 milliliters of water and 50 milliliters of white wine (if using).
Add Seasonings:
Add 1 bay leaf, 1/2 teaspoon dried thyme, 1/4 teaspoon caraway seeds, salt, and black pepper.
Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until the meat is tender and the flavors have melded together.
Serve:
Serve hot.
Number of Servings:
This recipe serves 1.
Notes:
White Wine: Adds depth of flavor but can be omitted if preferred. You can substitute with additional water if not using wine.
Sauerkraut: Make sure to drain it well to avoid excess acidity.
Caraway Seeds: Adds traditional flavor but can be omitted if not available.
