How to make it

  • 1) Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. You may chop the mushrooms and prunes, but leaving them whole makes for a chunkier dish. Set aside with soaking liquid.
  • 2) Meanwhile, in a Dutch oven or large pot with a lid, Fry off bacon till crispy and remove bacon and set aside, add rabbit and brown repeat with chicken pieces just brown them do not cook them set pieces in a bowl. Sauté onion and fresh cabbage in bacon drippings, when cabbage has collapsed by half, add sauerkraut, the meats with juices, tomatoes, carrots, parsnips, apple, wine, bay leafs and reserved mushrooms and prunes and their soaking liquid, being careful not to pour off the sediment in the bottom of the bowl.
  • 3) Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 1 1/2 hours, stirring occasionally and adding liquid as needed to prevent burning.
  • 4) Remove bay leaf and meats and remove any bones from meats. Return to Dutch oven and bring back to a simmer
  • Portion into heated bowls accompany with whole, peeled and boiled potatoes and a good crusty bread.

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