Hunter's Stew - Bigos - Ania's Polish Food Recipe #26

Ingredients:

1 liter jar of sauerkraut , drained
Half of a fresh green cabbage
Very large onion
400 grams pork
200 grams of sausage
200 grams smoked bacon
Bay leaf
Salt and pepper
Around 5 cups of water

Place dried mushrooms in a medium bowl. Pour over boiling water and
let steep for 30 minutes or until mushrooms have softened.  Set aside
with soaking liquid.

Chop the fresh cabbage and onion and transfer into a large pot, add sauerkraut.

Cut the prunes in half and chop all your meats into 1/2 in cubes. If
your mushrooms are in big pieces chop them as well.

Sauté bacon utill fat is melted and remove from the pan keeping
drippings. Saute sausage and then the pork seperately but on the same
pan.
Transfer meet to the pot with the cabbage, add bay leaf, prunes and
mushrooms together with their soaking liquid.

Mix well and bring to a boil over medium heat. Lower heat to low and
simmer covered for 2 1/2 hours, stirring occasionally and adding
liquid as needed to prevent burning.

After 1 1/2 hour, check for seasoning and add salt and pepper if
needed ( remember that sourkraft and smoked meats are salty already)
Add wine and mix. Simmer for another 30 min uncovered.

When ready to serve, remove bay leaf and enjoy.
Accompany with fresh crusty bread or whole, peeled and boiled potatoes.

The longer bigos cooks the better it tastes, and it's best served the next day.

Check this recipe video demonstration on YouTube here: Bigos

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