Bigos
Poland's hunter's stew — sauerkraut and fresh cabbage braised for hours with several meats, dried mushrooms, and prunes, layering smoky, sour, and sweet flavors that only deepen when reheated the next day.
Meat
Ingredients
- 1 lb sauerkraut, drained
- 1/2 head cabbage, shredded
- 1/2 lb pork shoulder, cubed
- 1/2 lb kielbasa, sliced
- 4 oz bacon, chopped
- 1 onion, chopped
- 1 cup dried wild mushrooms, soaked and chopped (soaking liquid reserved)
- 1/2 cup pitted prunes, chopped
- 3 juniper berries
- 2 bay leaves
- 1 tbsp tomato paste
- Salt and black pepper, to taste
Steps
- Render the bacon in a large pot, then add the pork shoulder and brown on all sides.
- Add the onion and cook until softened.
- Stir in the sauerkraut, shredded cabbage, soaked mushrooms with their soaking liquid, juniper berries, and bay leaves.
- Cover and simmer on low heat for 1 1/2 to 2 hours, stirring occasionally and adding water if it looks dry.
- Add the kielbasa, prunes, and tomato paste, and continue simmering for another 45 minutes to 1 hour until everything is tender and the flavors have melded.
- Season with salt and pepper. Bigos tastes best reheated the next day.