- 2 tablespoons extra virgin olive oil
- 1 pound pork stew meat (best from a pork butt)
- 1 pound good quality kielbasa, quartered (it gets sliced at the end of the cooking process)
- 1/4 pound thick cut bacon, cut into half inch strips
- 3 cups yellow onion, diced (about one very large onion)
- 2 cups carrots cut into half circle slices, about 1/2 pound
- 1 pound baby bella mushrooms (cremini) sliced
- 3 tablespoons fresh garlic, chopped
- 6 cups shredded cabbage (about one small head)
- 1 cup red wine, such as Burgundy or merlot
- 3 14.4–ounce cans sauerkraut, drained
- 1 14.5–ounce can diced tomatoes in juice
- 1 quart beef broth
- 1 1/2 teaspoon dry thyme
- 1 1/2 teaspoon dry marjoram
- 1 teaspoon allspice
- 1 bay leaf
- 2 tablespoons paprika
- 1/8 teaspoon teaspoon cayenne pepper
- 1 teaspoon caraway seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup pitted prunes, quartered
- Rye bread for serving