400 g of sauerkraut
100 grams of dried wild mushrooms, ceps are better
1 medium onion
1 medium carrot
100 grams of salted lard
2 tbsp flour
1 laurel leaf
salt, freshly ground black pepper
STEP BY STEP RECIPE
Soak the dried mushrooms in water for 30 minutes. Boil them until soft. Strain and rinse in a colander, reserving 200 ml of stock. Cut into medium slices.
Fry cabbage and mushrooms in vegetable oil for 3-5 minutes. Pour in broth and stew over medium heat for 20 minutes. Add flour diluted with 1-1.5 tsp. water, stir and cook for another 5-7 minutes.
Cut the lard into small cubes and slightly melt over a medium heat. Put finely chopped onions and carrots, and add the bay leaf. Season with salt and pepper. Stirring, cook for 5-6 minutes, until golden.
Transfer onion and carrots to cabbage and warm all together over low heat, 5 minutes. Remove the bay leaf. Serve hot.