- Rinse the pork under cold running water and pat dry with kitchen paper. Dice into cubes measuring 2 cm. Cut the smoked bacon into strips 0.5 cm wide, removing the rind. In a bowl, dust and coat the pork and bacon with the flour. Clean and wash the white cabbage and remove the core. Cut the cabbage into 3-cm pieces. Peel the onion and cut into eighths. Coarsely chop the slightly squeezed sauerkraut and the prunes.
- Wash the parsley, shake dry and remove the leaves from the stalks. Place in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant.
- Place the cep mushrooms in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Then decant. Put the onions and cabbage into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape the pieces down the inside of the blender jug and, if necessary, repeat the previous step. Add 25 g of the clarified butter, and, the measuring beaker not inserted, sweat everything with the roast button/110 °C. Then also decant.
- Put the remaining 25 g clarified butter into the blender jug with the pork mixture and, the measuring beaker not inserted, brown with the roast button. Loosen the meat from the sides of the jug with the spatula. Add the cabbage and onion mixture, tomato purée, the stock granules, chopped cep mushrooms, prunes, sauerkraut, bay leaves, marjoram and 400 ml hot water. With the measuring beaker in place, cook with the reverse button/45 minutes/speed setting 1/100 °C.
- Clean the button mushrooms, and slice finely. Depending on size, cut the cabanossi into 0.5-cm slices or semicircles, place in the blender jug with the button mushrooms, and, with the measuring beaker in place, cook until done with the reverse button/15 minutes/speed setting 1/100 °C. Remove the bay leaves. As desired, season to taste again with salt and pepper, and, with the measuring beaker in place, stir with the reverse button/20 seconds/speed setting 2.
- Arrange the stew on plates, garnish each with a dollop of smoothly stirred soured cream and serve sprinkled with parsley.
If only adults are eating this meal, you can replace 100 ml water with 100 ml full-bodied, dry red wine.
Bon appétit with Monsieur Cuisine