Hunter's Stew(A Polish Recipe)

In large Dutch oven, place cabbage, sauerkraut and pork chops. Sprinkle with salt and pepper.

Add bay leaf, mushrooms and water; cook, covered, for 1 hour and 30 minutes, or until chops are tender.

Cool mixture, then remove bones from chops.

Cut chops into bite size pieces.

Refrigerate all until 1 hour before serving, then peel and slice kielbasi about 1/2-inch thick and add to cabbage with pork and tomato sauce.

Cook, covered, about 1 hour, or until pork is tender and stew is piping hot.

Serve with boiled potatoes.