# What you'll need:
→ Meats
01 - 14 oz pork shoulder, cubed
02 - 7 oz smoked kielbasa or Polish sausage, sliced
03 - 5 oz smoked bacon, diced
04 - 7 oz beef stew meat, cubed
→ Vegetables
05 - 17.5 oz sauerkraut, drained and roughly chopped
06 - 1 small head green cabbage, shredded
07 - 2 medium onions, finely chopped
08 - 3 cloves garlic, minced
09 - 1 large carrot, grated
10 - 7 oz cremini or white mushrooms, sliced
→ Liquids
11 - 1.7 cups beef or chicken broth
12 - 0.8 cups dry red wine
13 - 3 tbsp Sriracha sauce (adjust to taste)
14 - 2 tbsp tomato paste
→ Spices & Seasonings
15 - 2 bay leaves
16 - 1 tsp caraway seeds
17 - 1 tsp black pepper
18 - 1 tsp smoked paprika
19 - 1/2 tsp ground allspice
20 - 1/2 tsp salt (or to taste)
→ Others
21 - 1 tbsp vegetable oil
22 - 2 tbsp dried prunes, chopped (optional)
# Preparation steps:
01 - Heat vegetable oil in a large Dutch oven or heavy pot over medium heat. Add diced bacon and cook until crisp. Remove bacon and set aside, leaving the rendered fat in the pot.
02 - Brown pork shoulder and beef stew meat in batches in the same pot. Transfer browned meat to a plate.
03 - Add chopped onions, minced garlic, and grated carrot to the pot. Sauté for 5 minutes until softened.
04 - Stir in sliced mushrooms and cook for an additional 3 minutes.
05 - Return all meats including cooked bacon to the pot. Add sauerkraut, shredded cabbage, chopped prunes if using, bay leaves, caraway seeds, black pepper, smoked paprika, ground allspice, and salt.
06 - Pour in beef or chicken broth and red wine. Stir in Sriracha sauce and tomato paste until fully incorporated.
07 - Bring mixture to a simmer, then cover and cook on low heat for 1.5 to 2 hours, stirring occasionally. Add additional broth if necessary to maintain moisture.
08 - Remove bay leaves. Adjust salt and Sriracha to taste before serving.
