Smoky pork stew with melted cabbage and sauerkraut

Prep: 30 minutes Cook: 6 ½ hours in slow-cooker Makes: 6 servings

The sauerkraut mellows beautifully when simmered with the meat. However, you can skip the sauerkraut and instead make the stew with all fresh cabbage; use 1 small whole head of cabbage. Adjust seasonings with a couple of teaspoons of apple cider vinegar, if you like. Smoked turkey or chicken can sub for the ham, if you prefer, but add those along with the sausage near the end of the cooking.

1 to 2 tablespoons expeller-pressed vegetable oil or bacon fat

2 pounds boneless pork country ribs or pork shoulder, in 2-inch chunks

½ ounce dried porcini or dried mixed mushrooms

2 medium (total 8 ounces) yellow onions, roughly chopped

½ small head green cabbage, quartered, cored, roughly chopped (or a combination of red and green cabbages), 4 to 5 cups total (8 ounces)

2 large cloves garlic, crushed

1 cup sliced fresh mushrooms

½ cup pilsner-style beer

¼ cup tomato paste

½ teaspoon each: black pepper, caraway seeds, salt

1 ½ cups drained refrigerated or deli-counter sauerkraut, 8 ounces

4 to 6 ounces smoked ham, Canadian bacon or smoked pork butt, cut in large chunks

10 to 12 ounces cooked smoked Polish sausages, pork or chicken kielbasa, sliced ½ inch thick

For serving:

Small golden potatoes, boiled whole and buttered

Hearty rye bread and soft butter Creamy horseradish sauce or spicy brown mustard

1. Heat oil in large nonstick skillet over medium heat. Working in batches, brown the pork on all sides, about 10 minutes per batch. Transfer to a 4-quart slow cooker.

2. Meanwhile, cover 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. Stir onions into pan drippings in skillet. Cook and stir until brown, 5 minutes. Add cabbage; cook and stir about 4 minutes. Stir in garlic; cook, 1 minute. Stir in fresh mushrooms, beer, tomato paste, black pepper, caraway seeds, salt and ⅓ cup water. Mix well, then transfer to slow cooker.

4. Add sauerkraut and ham chunks to slow cooker. Cover tightly. Slow-cook on low, stirring occasionally, until fresh pork is fork-tender, about 6 hours. Add the sausage slices during the last 30 minutes. Taste and adjust salt and pepper.

5. Serve with boiled potatoes, bread and horseradish sauce or mustard.

Nutrition information per serving: 580 calories, 40 g fat, 14 g saturated fat, 138 mg cholesterol, 15 g carbohydrates, 6 g sugar, 40 g protein, 1,316 mg sodium, 4 g fiber

Oven version

Do all the browning in a 4- to 5-quart Dutch oven. Then combine all ingredients (except the sausage) in the Dutch oven, adding an additional ½ cup water. Cover tightly. Bake at 350 degrees, stirring once or twice, until pork is fork-tender, about 1 ½ hours. Add sausage. Bake until sausage is heated through about 15 minutes.