Preheat oven to 150°C/300°F/GAS Mark 2. Throughly wash sauerkraut to remove salt and vinegar, and dry.
Finely slice fresh cabbage and cook in a little water for 10 minutes, then drain. Mix sauerkraut and cabbage with grated carrot, apples, dried mushrooms, bay leaves, peppercorns and seasoning.
Put a heavy casserole dish on a low heat and add the meat to remove excess moisture then add oil, chopped onion, caraway seeds and garlic.
ingredients 3 jars of sauerkraut (approx 900g)
1 fresh cabbage
1 large carrot, grated
2 green apples, peeled and grated (or replace with a handful of soaked and
40g dried forest mushrooms
4 bay leaves
1 tbsp peppercorns
400g diced beef
500g diced pork
200g Polish sausage, such as wiejska,
skinned and sliced
1 large onion, chopped
2 tsp caraway seeds
4 cloves garlic
Half a bottle white wine
1 tin chopped tomatoes
Salt and pepper Cook until the meat is browned.
Add the sauerkraut mix to the meat. Stir in the wine and tomatoes, then cover and cook in the oven for about two hours.
Turn off the heat and leave casserole in the oven for a further half an hour.