1 pounds kielbasa sausage, sliced into 1/2-inch pieces
1 large yellow onion, chopped
1 cup beef broth
1 cup chicken broth
25 ounces sauerkraut, rinsed, drained and chopped (about 5 cups)
1/2 head of cabbage, chopped (about 5 cups)
1 large apple, peeled, cored and grated
1 tsp allspice berries
1 tsp black peppercorns
2 bay leaves
salt and pepper
DIRECTIONS
Cook the bacon in a dutch oven over medium heat until crispy, place cooked bacon on a plate and set aside, leaving the bacon fat in the pot.
Add the pork shoulder and kielbasa to the dutch oven and cook until well browned, about 8-10 minutes.
Return the bacon to the dutch oven along with the onions and cook, stirring occasionally, for about 5 minutes or until onions are just beginning to brown.
Stir in the beef and chicken broth then scrape the bottom of the pot with a wooden spoon or spatula to release any stuck on bits.
Stir in the sauerkraut, cabbage, apple, allspice, peppercorns, bay leaves, and 1/2 tsp salt into the pot.
Cover the pot then reduce heat to low and cook, stirring occasionally, for about 3 hours.
Season with salt & pepper to taste.
NOTES
For best flavor refrigerate after cooking and reheat the next day to allow flavors to meld. Goes great with a crusty loaf of bread.
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