This stew is traditional dish of Poland. It can be made with any kind of meat such as beef, pork, rabbit or venison but should always have spicy Polish sausage. Like most stews this tastes better left overnight and reheated the next day making it a great dish to prepare in advance for your evening meal after busy day.

1. Cut white cabbage into strips, rinse and toss into the pot. Rinse the pork on the bone and put the whole into the pot with white cabbage, add the allspice, bay leaf, salt, pepper, pour all the water and boil it for about 30 min.

2. Then rinse the sauerkraut, pour water and cook until soft. When sauerkraut will be soft, drain it and thrown it into the pot with white cabbage, meanwhile removing pork bone from the pot. Mix together the cabbage and cook. Dice the onion and fry to a golden color in oil. Peel pork from the bone and cut it into cubes, dice the sausage too. All add to the onions and fry. At the end of cooking, add the tomato paste and mix it with meat.

3. Combine prepared meat with boiling cabbage. Mix everything together and cook for about 20 min even at a time while stirring.

TIPS:
It tastes great with Polish bread.