Honest Abe Living Magazine features Cooking with Lodge Cast Iron recipes in each issue along with photos of log cabins, log homes and timber frame homes.
Ingredients
1 ounce dried porcini mushrooms
1 cup warm water
2 tablespoons canola or vegetable oil
5 ounces thick bacon slices, dried (about 1 cup)
1 pound lean boneless pork stew meat, cut into 1-inch cubes and patted dry
3 large yellow onions, coarsely chopped
1 small or 1/2 medium head green cabbage, cored and shredded
3 garlic cloves, minced
2 cups beef stock
1 cup Cabernet Sauvignon or other dry red wine
2 cups canned whole tomatoes, undrained, chopped
1 pound sauerkraut, rinsed under cold water and squeezed dry
1 cup pitted prunes, chopped
12 juniper berries, bruised
2 bay leaves
1/4 pound cooked ham diced
1/2 pound kielbasa, cut into 1/2-inch-thick rounds
Salt and freshly ground black pepper
Sour cream (optional)
1 1/2 to 2 pounds small red potatoes, boiled, peeled and cut into chunks (optional)
1. Soak the mushrooms in the warm water until softened, about 20 minutes. Drain the liquid through 2 layers of dampened paper towels into a container and set the liquid aside; rinse any grit from the mushrooms and set the mushrooms aside.
2. Heat a 10-inch cast iron Dutch oven over medium heat until just hot, about 3 minutes. Add the oil and bacon, and cook until the fat is rendered from the bacon. With a slotted spoon, remove the bacon to paper towels to drain, reserving the drippings in the pan.
3. Increase the heat to medium-high. Add the stew meat to the drippings and cook until browned on all sides, 8 to 10 minutes; using a slotted spoon, transfer the meat to a bowl, reserving the drippings in pan. Reduce the heat to medium; add the onions and cabbage, and cook, stirring often, until the onions are softened, 6-8 minutes.
4. Add the garlic and cook 30 seconds. Stir the stock, reserved mushrooms and liquid, wine, tomatoes, sauerkraut, prunes, juniper berries and bay leaves; bring to a boil, scraping the pan to loosen any browned bits. Cover, reduce heat to low and simmer 2 hours.
5. Uncover, stir in the ham and kielbasa and cook 30 minutes. Add salt and pepper to taste; remove and discard the bay leaves. Serve the stew in soup bowls with a dollop of sour cream, if desired, and a little bacon sprinkled on top. If you like, serve with boiled potatoes.
serves 6
With 200 recipes curated from Lodge’s network of chefs and fans, Cast Iron Nation boasts a diverse array of recipes, stories and spectacular photography.
Get it at www.lodgemfg.com.
