Entree: Poland – Silesia – Bigos Śląski (Silesian hunter’s stew of sauerkraut, fresh cabbage and mixed smoked and fresh pork)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 12 hrs

Total 14 hrs 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 lb (454 g) smoked pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 Polish kielbasa links, approx. 6 oz (170 g) each, sliced
- 8 oz (225 g) bacon, chopped (approx. 1 cup / 150 g)
- 1 lb (454 g) sauerkraut, drained and roughly chopped
- 1 lb (454 g) green cabbage, shredded
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef or vegetable stock
- 1 oz (28 g) dried porcini mushrooms, rehydrated and chopped, reserve soaking liquid
- 6 dried prunes, about 3 oz (85 g), halved
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 bay leaves
- 8 juniper berries, crushed lightly
- 1 tsp (2 g) caraway seeds, crushed
- 1 tbsp (12 g) brown sugar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) cold water (to deglaze if needed)

Instructions

1. Heat oil and butter in a large heavy pot over medium heat. Add chopped bacon and cook until fat renders and edges begin to brown, about 6–8 minutes.
2. Add smoked pork cubes and sliced kielbasa; brown all sides, about 6–8 minutes. Remove a portion of the browned meat to a plate and set aside.
3. In the same pot add chopped onion and garlic; sauté until translucent and lightly caramelized, about 6 minutes. Stir in tomato paste and cook 1 minute.
4. Return reserved meats to the pot. Add drained sauerkraut, shredded cabbage, rehydrated mushrooms and halved prunes. Stir to combine.
5. Pour in red wine, stock, and reserved mushroom soaking liquid (if cloudy, strain first). Add bay leaves, crushed juniper berries, caraway seeds, brown sugar, salt and pepper. Bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours, stirring occasionally; if mixture looks dry, add up to 1/2 cup (120 ml) water or stock.
7. Taste and adjust seasoning. For best flavor, cool and refrigerate overnight, then reheat slowly the next day to serve; the flavors will deepen.
8. Serve hot with rustic rye or boiled potatoes and a sprinkle of freshly ground pepper.