bigos

Hunter's stew of sauerkraut, cabbage and smoked meats, better each day.

Ingredients

• 1 kg Sauerkraut
• 500 g Cabbage
• 500 g Pork shoulder
• 300 g Smoked sausage
• 150 g Bacon
• 2 Onions
• 30 g Dried mushrooms
• 8 Prunes
• 3 Bay leaves
• 6 Juniper berries
• 2 tbsp Tomato paste
• 2 tsp Salt

Method

1. Soak the mushrooms — Cover the dried mushrooms in hot water for 30 minutes, keeping the liquid.
2. Brown the meats — Fry the bacon, then brown the pork and sausage in the fat.
3. Soften the onions — Cook the onions until golden.
4. Combine — Add the sauerkraut, shredded cabbage, mushrooms with their liquid, prunes, tomato paste and spices.
5. Simmer long — Cover and cook on low heat for 2½ hours, stirring occasionally.
6. Rest overnight — Cool and refrigerate — bigos genuinely improves on the second and third day.
7. Bigos is ready — Reheat gently and serve with rye bread.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)