Entree: Poland – Highland / Gorale – Bigos (Hunter's stew of sauerkraut, fresh cabbage and mixed smoked and fresh meats)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 12 hrs

Total 14 hrs

Ingredients

- 1 lb (454 g) sauerkraut, drained and roughly chopped
- 1 lb (454 g) fresh green cabbage, cored and thinly sliced
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-in (2.5 cm) cubes
- 2 smoked kielbasa sausages, approx. 12 oz (340 g) total, sliced
- 6 oz (170 g) smoked bacon, diced
- 8 oz (225 g) beef chuck, cut into 1-in (2.5 cm) cubes
- 8 oz (225 g) mushrooms, wiped and sliced
- 2 medium onions, about 8 oz (225 g), chopped
- 3 tbsp (45 ml) lard or vegetable oil
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock
- 4 bay leaves
- 1 tsp (2 g) crushed juniper berries
- 1 tsp (2 g) freshly ground black pepper
- 1-2 tsp (6-8 g) salt, to taste
- 6 dried prunes, halved
- 1 tbsp (15 ml) honey
- Chopped fresh parsley for garnish

Instructions

1. Rinse sauerkraut under cold water if very sour; squeeze out excess liquid and roughly chop. Bring a large heavy pot to medium heat and brown pork shoulder in 1 tbsp (15 ml) lard in batches; transfer browned pieces to a plate.
2. In same pot add diced bacon and cook until fat renders, then add sliced kielbasa and brown briefly; remove and set aside with pork.
3. Add remaining 2 tbsp (30 ml) lard and sauté chopped onions until soft and translucent, about 6–8 minutes. Add mushrooms and cook until they release their liquid.
4. Stir in tomato paste and cook 1–2 minutes, then deglaze with red wine scraping up browned bits. Return all meats to the pot.
5. Add sauerkraut, sliced fresh cabbage, beef stock, bay leaves, crushed juniper berries, prunes, honey, pepper, and salt. Bring to a gentle simmer.
6. Cover and simmer very gently for 1.5–2 hours, stirring occasionally, until meats are tender and flavors meld. Adjust salt and pepper.
7. For best flavor let cool and refrigerate overnight; reheat slowly before serving and garnish with chopped parsley.