Hunter'S Stew(A Polish Recipe)

• 2 lb. shredded cabbage
• 1 (1 lb. 11 oz.) can sauerkraut
• 2 lb. shoulder pork chops
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 4 dried mushrooms (optional)
• 2 c. water
• 1 lb. cooked Polish kielbasi (Polish sausage)
• 1 (8 oz.) can tomato sauce

1. In large Dutch oven, place cabbage, sauerkraut and pork chops. Sprinkle with salt and pepper.
2. Add bay leaf, mushrooms and water; cook, covered, for 1 hour and 30 minutes, or until chops are tender.
3. Cool mixture, then remove bones from chops.
4. Cut chops into bite size pieces.
5. Refrigerate all until 1 hour before serving, then peel and slice kielbasi about 1/2-inch thick and add to cabbage with pork and tomato sauce.
6. Cook, covered, about 1 hour, or until pork is tender and stew is piping hot.
7. Serve with boiled potatoes.

cabbage, sauerkraut, pork chops, salt, pepper, bay leaf, mushrooms, water, kielbasi, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595640 (may not work)