1 cup of finely chopped onion
2 tablespoons of butter
1 small cabbage, well chopped
4 cups of sauerkraut
6 large mushrooms, sliced
2 cups of smoked linguiça, chopped
2 cups of ground meat (beef, pork, or veal)
2 packets of beef broth dissolved in 1 cup of water
2 medium-sized potatoes, peeled and cut into cubes
1 tablespoon of blackberry jam without seeds
1 cup of tomato puree
1 bay leaf
1 teaspoon of salt
black pepper to taste
3/4 cup of red wine
1 crushed garlic clove
1 cup of finely chopped onion
2 tablespoons of butter
1 small cabbage, well chopped
4 cups of sauerkraut
6 large mushrooms, sliced
2 cups of smoked linguiça, chopped
2 cups of ground meat (beef, pork, or veal)
2 packets of beef broth dissolved in 1 cup of water
2 medium-sized potatoes, peeled and cut into cubes
1 tablespoon of blackberry jam without seeds
1 cup of tomato puree
1 bay leaf
1 teaspoon of salt
black pepper to taste
3/4 cup of red wine
1 crushed garlic clove
Fry the onion in butter until it browns
Add the remaining ingredients (except for the wine and garlic), mix, and place in a refractory dish
Cover with aluminum foil and bake in a moderate oven (170°C) preheated to perfection for about 2 hours
Join the wine and garlic, and return to the oven for another 20 minutes
Serve warm
Obs.: This traditional Polish dish should be prepared at least 3 days in advance and reheated one or two times a day during this period
Store it in the refrigerator in a glass or non-metallic container.
