Ukrainian Braised Sauerkraut With Bacon and Wild Mushrooms

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“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. Use the packaged sauerkraut or bottled, not canned, it has a funny canny taste.”
1hr 20mins

Ingredients Nutrition


  1. 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.
  2. In a large Dutch oven, sauté the bacon over medium heat for 10 minutes.
  3. 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.
  4. Add to cabbage, toss well, and continue to sauté until the cabbage wilts and begins to color, 10 minutes.
  5. Do not use sauerkraut in a can. It is best to use packaged or in a glass bottle.
  6. Add the sauerkraut and sauté, stirring, for 5 minutes. Add the reserved soaking liquid, the chicken or beef 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.

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