Polish-Style Pork and Cabbage Pot

Ingredients

• 125 g diced bacon
• 500 g pork (shoulder or neck)
• 2 onions
• 125 g garlic sausage
• 750 g white cabbage
• 125 g mushrooms (button and oyster)
• 3 tbsp tomato paste
• 1 clove garlic
• 1 tsp Caraway seeds
• 2 tsp hot paprika powder
• salt to taste
• 1 bay leaf
• 500 ml broth
• fresh marjoram
• 0.5 tsp dried marjorium

Instructions

1. 1.

   Dice the bacon finely. Remove any bones from the pork and cut it into large cubes. Peel and roughly chop the onions. Sauté the bacon until crisp. Add the pork cubes and brown them on all sides. Add the onions. Add the sliced sausage and thinly sliced cabbage, stirring to combine.

2. 2.

   Clean the mushrooms; if large, halve or quarter them. Combine with tomato paste, crushed garlic clove, and spices. Pour in the broth. Sprinkle marjoram over the top. Cover and cook over medium heat for 40 minutes without stirring. Serve garnished with fresh herbs.