Also called Hunter’s Stew, this recipe was sent to us here in Australia by our German friends during our shoebox adventures. Mr Beyondbluestockings is one of the least adventurous of our members, so we waited until he was away on a business trip to try this one.
- 500gms fresh white cabbage, chopped
- 500gms of sauerkraut
- 250gms each of pork and beef, diced (or for the Germans – goulash!)
- 1 cup mild vegetable stock
- 200gms assorted sausages (cooked and/or smoked)
- 75gms bacon
- 1-2 large onions
- 1 sour apple
- 2 tbls oil
- 5 juniper berries (this is not Australian fare, so I am not sure what flavour we left out)
- 1/2 tsp peppercorns
- 1 bay leaf
- 5 pitted prunes (we actually added about 12 – we like them)
- 1/2 tsp honey (again, we added more than this)
- 75ml dry red wine (or alternatively add extra stock)
- Chop meat, onions and cabbage.
- Brown meat (including bacon) and onions.
- Add cabbage, stock, finely chopped sauerkraut and bring to boil.
- Add sausages, spices and fruit, and simmer for an hour.
- Before serving, add honey, salt and wine to taste.
Because I was going to be out for the day, I made mine in the slow cooker (crock pot). So it was that after browning the meat, I pretty much tossed it all in and left if for the day.
We all enjoyed this dinner, and the second night served it over mashed potato, as it had “matured” sufficiently to frighten the young folk! While it was very tasty, and we would happily eat this again, my only complaint is that the recipe came without a warning that I consider crucial.
Do not feed this to your baby.
My poor petal was renamed all manner of unkind things, such as “atomic bot”, “blast off bot”, etc., and her nappies were….well, it’s not polite to talk about over dinner is it?