Chop the white cabbage and place it in a large pot with a lid, covering it with two glasses of water.
Place the pot on low heat and add the mushrooms.
Under running water, rinse the sauerkraut, drain the juice, cut it up, and toss it in with the white cabbage.
In a pan, briefly fry the diced meat, sausage, and bacon, then sauté the onion and add to the boiling cabbage. Every now and then, give it a good stir and, if necessary, add water..
After about 1.5 hours, stir in the tomato puree, wine, and spices.
Cook for an additional 30 minutes.
This dish was perfectly matched by our ancestors. It’s high in fat, fibre, and has almost no carbohydrates.
Hunter’s stew can be divided into portions and frozen in bags to be reheated for a quick and delicious dinner.
Ingredients for 8 servings:
1.5 kg of sauerkraut
a small head of white cabbage
1 kg of meat (can be mixed, beef and pork in equal proportions), diced
1 stick of diced sausage
150g of diced bacon
2 medium onions
a handful of dried mushrooms
100g tomato puree
150ml of dry red wine
2 bay leaves
1 teaspoon of marjoram
1 teaspoon of cumin
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