Bigos (Polish Hunter's Stew)

Ingredients

• 1white cabbage, thinly sliced; or use a mix of fresh and sauerkraut
• 250 mlbeef stock
• 100 gdried mushrooms, soaked in warm water for 30 min; reserve soaking water
• 2 tbsplard, or vegetable oil
• 400 gsmoked sausage, kielbasa or German-style sausage, sliced
• 250 gbacon, lardons or chopped
• 2onions, chopped
• 750 gbeef, braising beef, cut into chunks
• 200 gpitted prunes, adds characteristic sweetness
• 1bay leaf
• 2cloves, whole
• 12black peppercorns
• 4juniper berries
• 4allspice berries
• 90 mlred wine
• 2 tbsptomato paste

Method

1. 1

   Put the cabbage in a large heavy casserole, add the stock, and cook over low heat for about 50 minutes until tender.

2. 5

   Season generously with salt and pepper. Leave to cool. Bigos is best made 1–2 days ahead — reheat until piping hot before serving.

3. 2

   Cut the soaked mushrooms into strips, reserving the soaking water. Heat the lard in a large pan and fry the sausages and bacon until browned; scoop out and set aside. In the same fat, fry the onions for 5–8 minutes until lightly browned.

4. 3

   Add the mushrooms and their soaking liquid, cooked meats, beef, onions, and prunes to the cabbage pot. Cover and cook for 20 minutes.

5. 4

   Add the spices (bay leaf, cloves, peppercorns, juniper, allspice), red wine, and tomato paste. Bring to a simmer, cover, and cook for 1 hour more.