Kapusta z Grzybami (Cabbage with Mushrooms)

Ingredients

• 2 lb Sauerkraut
• 1 oz Dried mushrooms
• 2 medium Onion
• 2 tbsp Vegetable oil
• 2 leaves Bay leaves
• 4 berries Allspice berries
• 1 tsp Caraway seeds
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Smoked paprika
• 4 cups Water

Instructions

1. 1Rinse the 2 lb sauerkraut under cold running water, then drain it very well. Cut the sauerkraut into pieces about 1/2-inch wide.
2. 2Place the 1 oz dried mushrooms in a heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for 30 minutes. After soaking, carefully lift the mushrooms out of the water and set them aside. Pour the soaking liquid through a fine-mesh sieve into a small bowl to catch any grit. Chop the soaked mushrooms into pieces about 1/2-inch wide.
3. 3Peel and chop the 2 medium onions. Heat the 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onions and cook, stirring often, until they are soft and see-through, about 5 to 7 minutes. Do not let them brown.
4. 4Add the chopped sauerkraut, the chopped mushrooms, the bay leaves, the allspice berries, the caraway seeds, the 1 tsp salt, the 0.5 tsp black pepper, and the 1 tsp smoked paprika to the pot with the onions. Pour in the reserved mushroom soaking liquid.
5. 5Add enough water to the pot to just cover all the ingredients. Stir everything together. Turn the heat up to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or until the sauerkraut is tender when you bite into it and the flavors have blended together. Stir occasionally to prevent sticking.
6. 6Taste the Kapusta z Grzybami. If you think it needs more salt or pepper, add it now. Serve the Kapusta z Grzybami hot.

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