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Bigos

1/2 lb fresh mushrooms sliced
1/2 lb pork or 1 cup leftover meat
1 Tbsp bacon dripping
1 lb sauerkraut, washed
1 cup meat stock
1 lb cabbage shredded
3/4 cup cooked diced bacon
1 large apple
1 onion, sliced
2 Tbsp flour
1/4 cup water
3 Tbsp tomato paste
salt and pepper
1/2 cup red wine

Brown the pork in hot drippings on all sides and place in large
kettle. Add sauerkraut, meat stock, pork and mushrooms. Simmer
2 hrs. Take out and dice pork and leftover meats. Cook cabbage
separately for 20 minutes and drain. Fry bacon and sliced onion
until brown. Add flour mixed with water; fry a few more minutes,
stirring. Add to the stew and the cabbage, bacon mixture, mushrooms,
pork, tomato paste and apple (peeled and sliced) Simmer for 30
minutes. Best made ahead and reheated in oven at 375 for 1 hour.
Add wine before serving. Serve with rice or potatoes. Serves 5

I also add chopped dried prunes, and any other meats I might have
including chicken, turkey, etc.

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