Entree: Poland – Lesser Poland / Krakow – Bigos (Hearty Polish hunter’s stew of sauerkraut, fresh cabbage, and mixed smoked and fresh meats)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 lb (450 g) sauerkraut, rinsed, drained, and roughly chopped
- 1 lb (450 g) fresh green cabbage, cored and thinly shredded
- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked bacon or pancetta, diced
- 12 oz (340 g) Polish kielbasa or smoked sausage, sliced
- 1 oz (28 g) dried porcini mushrooms, rehydrated in 1 cup (240 ml) warm water, drained and chopped
- 1 large onion (about 8 oz / 225 g), chopped
- 3 tbsp (45 ml) lard or neutral oil
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef or game stock
- 6 dried prunes (about 3 oz / 85 g), pitted and chopped
- 2 bay leaves (approx. 1 g)
- 6 whole allspice berries (approx. 1 g), lightly crushed
- 4 crushed juniper berries (approx. 1 g)
- 1 tsp (5 g) caraway seeds
- 1 tbsp (15 ml) honey
- Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, rinse the sauerkraut under cold water, drain well and squeeze out excess liquid; set aside. Rehydrate the dried porcini in warm water for 20–30 minutes, drain (reserve soaking liquid), and roughly chop.
2. Heat 2 tbsp (30 ml) lard or oil in a heavy Dutch oven over medium-high heat. Add the diced bacon and brown until fat renders, about 5–7 minutes. Remove some excess fat if the pot is overly greasy.
3. Increase heat to high, add the pork shoulder cubes and sear until browned on all sides, then remove and set aside. In the same pot brown the sliced kielbasa briefly to develop color, then remove.
4. Reduce heat to medium, add the chopped onion and remaining 1 tbsp (15 ml) fat; cook until softened and starting to brown, about 8 minutes. Stir in tomato paste and cook 1–2 minutes.
5. Return the browned pork and bacon to the pot. Add the shredded fresh cabbage, drained sauerkraut, chopped rehydrated mushrooms, chopped prunes, bay leaves, allspice, juniper, caraway, honey, and pour in the red wine, stock, and 1/4 cup (60 ml) of the reserved mushroom soaking liquid (if desired). Season lightly with salt and pepper.
6. Bring to a gentle simmer, cover partially, and cook very gently for 1.5–2 hours, stirring occasionally. If it becomes too dry, add a bit more stock or water. Add the sliced kielbasa in the last 30 minutes to warm through and meld flavors.
7. Taste and adjust seasoning. Bigos improves after resting; refrigerate overnight if possible and gently reheat before serving. Serve hot with rye bread or boiled potatoes.