Place the dried mushrooms in a small bowl and cover with 1 cup of warm water; let them soak for at least 20 minutes until soft, then chop them, reserving the soaking liquid.

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat and sear the cubed pork and beef in batches until browned on all sides, about 5-8 minutes per batch.

Remove the browned meat and set aside, then add the sliced kielbasa and diced onion to the same pot, cooking for about 5 minutes until the onions are translucent and the sausage is lightly browned.

Return the beef and pork to the pot, then stir in the shredded fresh cabbage and cook for 3-4 minutes until it begins to wilt.

Add the sauerkraut, chopped mushrooms, reserved mushroom liquid (strained of grit), chopped prunes, red wine, tomato paste, bay leaves, and caraway seeds to the pot.

Stir everything thoroughly to combine, ensuring the liquid covers most of the ingredients; add a splash of water or beef broth if the mixture looks too dry.

Reduce the heat to low, cover the pot, and let the stew simmer gently for 2.5 to 3 hours, stirring occasionally to prevent sticking.

After simmering, the meat should be very tender and the flavors well-melded; remove the lid for the last 30 minutes if you prefer a thicker consistency.

Season with salt and black pepper to taste, adjusting carefully as the sauerkraut and sausage already add saltiness.

Remove the bay leaves and serve hot with a slice of crusty rye bread or boiled potatoes.