Submitted by Mary Janotta
½ Cup dried Polish mushrooms
6 slices smoked bacon
1 tbsp vegetable oil
1 medium onion
1 lb Wardynski Polish Sausage
28.5 ounce jar sauerkraut
1 cup water
½ cup white wine (optional)
2-3 bay leaves
1 tsp sugar
1 medium head cabbage
1 apple
1 tsp salt
1 tsp pepper
1 tbsp Maggi seasoning -or- 1 bouillon cube
Soak mushrooms in water to cover for about 1 hour. In a large pot, saute diced bacon in vegetable oil until lightly crisp. Add chopped onion and saute with bacon until onion is soft. Add Wardynski Polish sausage chopped in quarter dice until heated through.
Add sauerkraut and its liquid to mixture with water and *wine (optional) Remove mushrooms from liquid, reserving ½ cup being sure to avoid any settlement from the bottom. Chop mushrooms and add to pot with mushroom liquid, bay leaves, sugar and simmer covered on low heat for 30 minutes.
Shred cabbage and add to pot with peeled and grated apple. Add Maggi seasoning or 1 boullion cube along with salt and pepper to taste. Simmer on low for one and a half hours.
Smacznego!
