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Ingredients

  • 50g butter
  • 2 med onions, peeled and thinly sliced
  • 1 jar sauerkraut
  • 1 can peeled chopped tomatoes
  • 1 med white cabbage
  • 300ml strong beef stock
  • 250g smoked sausage (kielbasa)
  • 5 to 6 pork ribs (i prefer to use pork belly)
  • salt and pepper

Method

  • STEP 1
    Melt butter in a large pan and fry the onions until golden
  • STEP 2
    Rinse the sauerkraut in cold water and drain well, and mix with the onions. Add the tomatoes
  • STEP 3
    Shred the cabbage finely and mix in, add the stock stirring well
  • STEP 4
    In another pan brown the ribs or cubed pork belly then add to the cabbage mix, thickly slice the smoked sausage (kielbasa) then brown in the same pan as u did the ribs or pork belly, add to the cabbage mix
  • STEP 5
    Allow to simmer on a low heat for one hour, season to taste. Remove from heat and leave covered for 24 hours. Refridgerate and reheat before serving.
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A star rating of 4.7 out of 5.7 ratings
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