1,5 kg kapusty kiszonej
1,5 kg białej kapusty
1,5 kg wieprzowiny (500 g łopatki, 1000 g karczku)
300 g wołowiny (np. rostbef)
300 g wędzonego boczku
400 g kiełbasy (200 g podwawelskiej, 200 g jałowcowej)
2 małe cebule
150 g suszonych śliwek bez pestek
20 g suszonych grzybów
1 łyżka koncentratu pomidorowego
500 ml czerwonego wytrawnego wina
olej do obsmażenia mięsa
przyprawy – 4 liście laurowe, 4 ziarna ziela angielskiego, 10 ziaren pieprzu, 6 ziaren jałowca, 1/2 łyżeczki gorczycy, 1 łyżeczka cukru, sól i świeżo mielony ♥♥♥♥♥♥ do smaku
1/2 łyżeczki słodkiej papryki w proszku i szczypta chili w proszku (opcjonalnie)

Kapustę wkładamy do dużego garnka z grubym dnem, wkładamy do niej kości, żeberka, oraz liście i ziele. Zalewamy wszystko wodą, gotujemy na średnim ogniu około godzinki. W międzyczasie szklimy na oleju cebulę pokrojoną w kostkę, wraz z boczkiem i kiełbasami ( również w kostkę ) i pieczarkami pokrojonymi w plasterki.

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+ rep, good player