0.5 kg sauerkraut; pour hot water over it to remove excess sourness
0.5 kg fresh cabbage
1.5 cups of dried mushrooms, soaked, retain water
1 large onion, cut into thin strips
100 g butter
4 whole allspice
5 white pepper corns
1 tbs caraway seeds
5-6 prunes
1. Chop fresh cabbage and place it together with sauerkraut in a pot with butter. Cook on a low heat (gas mark 2.4; after 1 hour lower it to 2.2)
2. Roughly chop soaked mushrooms; add them to the cabbage mix. Also add most of the soaking water.
3. Saute onion for a few minutes until softened; add to the cabbage mix. Continue cooking; mix occasionally.
4. Finely chop prunes, add to the cabbage mix together with spices. Continue cooking, and stirring occasionally.
5. Cook for about 6-8 hours over 2 days. You may need to add some water.
6. Enjoy!
