Cozy Polish Bigos style Keto Stew

It's getting colder and it's the season for hearty soups and stews.
Problem: many stews are made with potatoes and other starchy vegetables or past and rice, and none of these are keto-friendly.
We try 2 substitutions for potatoes with this stew.
Check it out to see which one works better.

For the stew (which also needed some substitution to make it keto-friendly, so this is not an original Polish recipe):

Ingredients
• 10 oz. sauerkraut drained, chopped
• 10 oz white cabbage chopped
• 1.5 to 2 lbs beef, pork, chicken – your choice
• 1 lb smoked sausage, bacon or ham, or mix of these
• Handful mushrooms
• 10 blackberries
• 1 onion chopped
• 1⅓ teaspoons caraway seeds, dried marjoram and paprika each
• 3 allspice and juniper berries each
• 1-2 bay leaf
• 1½ tablespoons tomato puree
• 5 tablespoons olive oil
• Water as needed
Instructions
1. In a large pot heat 3 tablespoons of the oil, spices and onions, fry and stir for 3 minutes.
2. Push the onion mixture to the side and add the meat of choice. Cook for 2 minutes
3. Add the sauerkraut, cabbage, blackberries, tomato puree, mushrooms, pepper to taste and stir to combine. Cover, bring to the boil then simmer for 1 hour stirring occasionally. Top up with more water as needed (make sure the bigos doesn't stick to the bottom of the pot).
4. In a frying pan heat the remaining oil (1-2 tablespoons) and fry the chopped sausage/bacon/ham until crispy stirring often. Add into the stew (you may need to drain some bacon grease) and continue cooking gently for 1-1½ hours. Add a little more water if needed.

5. Serve with boiled rutabaga or daikon radish