Hunter’s Stew – Bigos – Ania’s Polish Food Recipe #26

Ingredients:

• 1 liter jar of sauerkraut , drained
• Half of a fresh green cabbage
• Very large onion
• 400 grams pork
• 200 grams of sausage
• 200 grams smoked bacon
• Bay leaf
• Salt and pepper
• Around 5 cups of water

Instructions:

1. Place dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened.  Set aside.
2. Chop the fresh cabbage and onion and transfer into a large pot, add sauerkraut.
3. Cut the prunes in half and chop all your meats into 1/2 in cubes. If your mushrooms are in big pieces chop them as well.
4. Sauté bacon until fat is melted and remove from the pan keeping drippings. Sauté sausage and then the pork separately but on the same pan.
5. Transfer meet to the pot with the cabbage, add bay leaf, prunes and mushrooms together with their soaking liquid.
6. Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 2 1/2 hours, stirring occasionally and adding water if needed, to prevent burning.
7. After 1 1/2 hour, check for seasoning and add salt and pepper if needed (remember that sauerkraut and smoked meats are salty already).
8. Add wine and stir. Simmer for another 30 min uncovered.
9. When ready to serve, remove bay leaf before serving.
10. Accompany with fresh crusty bread or whole, peeled and boiled potatoes.
11. Bigos is best served the next day.

Enjoy!