Ukrainian Braised Sauerkraut with Bacon and Wild Mushrooms
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Ingredients
| 1 oz. | dried wild mushrooms (such as Polish, porcini, or | | cepes), well rinsed | | 6 oz. | smoky bacon, diced | | 3/4 cup | chopped onion | | 2 cups | shredded green cabbage | | 2 lbs. | packaged (not canned) sauerkraut, thoroughly rinsed and drained | | 1/2 cup | chicken or | | beef broth | | 2 tbsp. | Madeira | | 2 tsp. | caraway seeds (optional) | | 2 tbsp. | tomato paste | | 1/2 tsp. | sugar, or | | more to taste | | Freshly ground black pepper, to taste |
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Instructions
Soak the mushrooms in 1 cup water for 1 hour. Drain the mushrooms and pat them dry with paper towels. Chop the mushrooms medium fine. Strain the soaking liquid through a coffee filter and set aside. You must do this or you will get sandy liquid.
In a large Dutch oven, sauté the bacon over medium heat for 10 minutes.
Drain off all but 3 tablespoons of the bacon fat. Add the onion and mushrooms to the pot and sauté, stirring frequently, over medium heat until the onion begins to turn golden, about 10 minutes.
Add to cabbage, toss well, and continue to sauté until the cabbage wilts and begins to color, 10 minutes.
Add the sauerkraut and sauté, stirring, for 5 minutes. Add the reserved soaking liquid, the broth, Madeira, caraway seeds (if desired), and tomato paste. Stir and bring to a low boil, then reduce the heat to low. Add the sugar and pepper, stir well, and simmer, covered, for 45 to 60 minutes. Serve hot. Serves 4-6.
Author's Comments
In this recipe the cabbage is skillfully combined with smoky bacon, wild mushrooms, Madeira, and tomato paste; it will make one of the best accompaniments to a pork dish that you have ever tasted.
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