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★˛˚˛*˛°.˛*.˛°˛. ./\˚˛*˛°.˛*.˛°˛.*★Merry*★* 。*˛.˛°.˛*.˛°˛.˛°.˛*.˛°˛.˛°.˛*.˛°˛°.°
˛°_██_*..。/.♥.\ .˛* .˛。.˛.*.★* Christmas*★ 。*˛°.˛*.˛°˛.˛°.˛*.˛°˛.˛°.˛
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.°( . • . ) ˛°./• '♫ ' •\.˛*./______/ ~＼*. ˛* Happy New Year!*˛°.˛*.˛°˛.˛
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Components:
1 / 2-3 / 4kg of sauerkraut
1/2 medium head of white cabbage
1 carrot
2 onions
about 250g pork (e.g. from shoulder)
about 250g of beef
about 250g smoked bacon
about 250g smoked pork sausage
2-3 bay leaves
a few grains of allspice (whole or ground)
several juniper seeds
teaspoon ground cumin
1 tablespoon of marjoram
pepper
salt
approx. 1 cup tomato passata (optional)
some dried soaked mushrooms (optional)
several smoked, dried plums (optional)
Chop the cabbage. Grate carrots, cut onions into slices.
Cut the meat and sausages into cubes.
Put the chopped bacon into the frying pan, fry on low heat, melting as much fat as possible. Remove with a slotted spoon. Fry all types of meat in order.
Arrange successive layers of stew in a roasting pan or large pot - cabbage, carrots, onions, meat and a portion of spices and selected additions (without passata or tomato puree).
Cover the pot and put in a preheated oven (about 180 C) Bake stew in the oven for several hours, stirring occasionally. For the softness of the ingredients. It should take about 4-5 hours.
If the stew seems too dry, you can add broth or red wine, or a tablespoon of good lard.
An hour before the end of baking, add tomato passata (can be omitted) and season to taste if desired.