Ingredients:
- 1 pound double-smoked slab bacon (cut into 1 inch cubes)
- 1½ pounds kielbasa sausage (sliced on a diagonal ½ inch thick)
- 8 garlic cloves (crushed)
- 3 tablespoons double concentrated tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¾ teaspoon cayenne pepper
- 2 medium onions (thinly sliced)
- 1 cup dry white wine
- 2 tablespoons kosher salt
- 1 small head green cabbage (cored, thinly sliced)
- 2 large carrots (peeled, sliced 1½ inches thick)
- 1 Pink Lady apple (cored, grated on the large holes of a box grater)
- 2 pounds Yukon Gold potatoes (scrubbed, cut into 1 inch pieces)
- 1 pound sauerkraut (not drained)
- 4 cups homemade beef stock or water
- Small dill sprigs, dark rye or pumpernickel bread, and unsalted butter (for serving)
Directions
Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10-12 minutes. Transfer bacon to a small bowl with a slotted spoon; set aside.
Cook kielbasa in bacon fat in pot, stirring occasionally, until golden brown, about 10 minutes. Transfer to a medium bowl with tongs; set aside.
Reduce heat to medium-low, add garlic to same pot, and cook, stirring often, until just beginning to turn golden brown, about 3 minutes.
Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes.
Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Immediately add onions and turn to coat.
Increase heat to medium-high, pour in wine, and cook, scraping up browned bits from bottom of pot, until smell of the alcohol cooks off, about 3 minutes.
Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, stock, and reserved bacon. Bring to a simmer.
Cover, reduce heat, and simmer gently, mixing well halfway through, 1 hour.
Mix in reserved kielbasa. Cover and cook until bacon is tender, cabbage is meltingly soft, and potatoes are cooked through, 30-60 minutes.
Divide stew among bowls. Top with dill. Serve with bread and butter alongside.