Polish Bigos Hunter's Stew
A rich Polish hunter's stew of sauerkraut, cabbage, pork, smoked sausage, mushrooms, and dried plums.
Equipment
- Large Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
Ingredients
Bigos
- 2 lb sauerkraut drained and roughly chopped
- 1 lb green cabbage shredded
- 1 lb boneless pork shoulder cubed
- 12 oz smoked kielbasa sliced
- 1 medium yellow onion diced
- 8 oz cremini mushrooms sliced
- 1/2 cup dried prunes chopped
- 2 cups chicken stock
- 1 cup dry red wine or extra stock
- 2 tbsp tomato paste
- 2 large bay leaves
Instructions
Brown the meat:
- Heat a Dutch oven over medium-high heat. Brown the pork in batches and transfer it to a plate.
- Add the kielbasa and cook for 3 minutes until lightly browned. Transfer it with the pork.
Build the stew:
- Cook the onion and mushrooms in the pot for 6 minutes until softened.
- Stir in the tomato paste, sauerkraut, fresh cabbage, prunes, bay leaves, stock, wine, pork, and sausage.
- Bring to a simmer, cover, reduce the heat to low, and cook for 90 minutes, stirring occasionally.
Rest and serve:
- Taste and season with salt and pepper. Remove the bay leaves.
- Serve immediately or cool and refrigerate overnight for deeper flavor.
- Reheat gently and serve with rye bread or potatoes.
Notes
- If the sauerkraut is very salty, rinse it briefly before chopping.
- Bigos can include a mixture of pork, beef, or game meats.
- The stew should be thick, not soupy; simmer uncovered briefly if needed.
Nutrition
Calories: 470kcalCarbohydrates: 31gProtein: 28gFat: 25gSaturated Fat: 9gCholesterol: 75mgSodium: 1350mgFiber: 8gSugar: 13g