There are many different variations of stews, but so far, both in Poland and the Philippines, I have not encountered a version with sauerkraut. It is a highlander stew and the sauerkraut really brilliantly compliments the taste of this dish. Simple preparation, simple ingredients, and the end result is aromatic and really tasty 🙂


800 g of pork shoulder, cut into cube
300 g of smoked bacon, diced
200 g of mushrooms, sliced
1 large onion, diced
3 cloves garlic, chopped
2 tablespoons of flour
2 teaspoons of sweet pepper
2 bay leaves
4 allspice balls
3 tablespoons of tomato paste
500 ml of beef broth
400-500 g of sauerkraut rinsed and chopped
chopped parsley for garnish


In a frying pan, fry the bacon until golden and the fat has melted. Add the onion, mushrooms and garlic, fry together for a while until the onion is translucent. Transfer the onion, mushrooms and bacon to the pot (leave the fat in the pan). Coat the pork with flour and sweet pepper and fry in the melted fat. Transfer everything to a pot together with fried bacon. Add the sauerkraut and tomato paste. Pour the hot broth over it, add the bay leaves and allspice and mix thoroughly. Simmer everything, covered, gently for 50 minutes, until the meat is tender. Serve with chopped parsley 🙂

allspice, bacon, bay leaf, bulion, cabbage, flour, garlic, mushrooms, onion, parsley, pepper, pork, sauerkraut, tomato sauce, tomatoe

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