Entree: Poland – Podlasie – Bigos (Hearty Polish hunter's stew of sauerkraut, fresh cabbage, mixed smoked and fresh meats, and mushrooms)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Additional 12 hrs

Total 14 hrs 45 min

Ingredients

- 2 lb (900 g) sauerkraut, rinsed and roughly chopped
- 1 lb (450 g) fresh (green) cabbage, shredded
- 1.5 lb (680 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 12 oz (340 g) smoked kielbasa, sliced
- 6 oz (170 g) smoked bacon, chopped
- 8 oz (225 g) smoked ham or shoulder, diced
- 1 oz (28 g) dried porcini mushrooms, rehydrated in warm water and drained (reserve soaking liquid)
- 2 medium onions, approx. 8 oz (225 g), chopped
- 3 tbsp (45 ml) lard or vegetable oil
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef or pork stock, plus reserved mushroom soaking liquid if needed
- 8–10 pitted prunes, approx. 3.5 oz (100 g), halved
- 3 bay leaves
- 6–8 crushed juniper berries
- 1 tsp (1 g) dried marjoram
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (12 g) granulated sugar
- Salt to taste

Instructions

1. Heat the lard or oil in a large heavy pot over medium-high heat. Brown the pork shoulder pieces in batches until well caramelized; transfer to a bowl.
2. In the same pot, add the chopped bacon and kielbasa and brown lightly, then add the onions and sauté until translucent and beginning to color.
3. Stir in the tomato paste and cook 1–2 minutes, then return the browned pork to the pot. Add the shredded cabbage, drained sauerkraut, rehydrated mushrooms, prunes, bay leaves, juniper berries, marjoram, sugar, and black pepper.
4. Pour in the red wine and enough stock (and a little reserved mushroom soaking liquid if desired) to barely cover the mixture. Bring to a simmer, reduce heat to low, cover partially, and cook gently for 1.5–2 hours, stirring occasionally and adding liquid if it becomes too dry.
5. Taste and adjust seasoning with salt and more pepper if needed. For best flavor, cool the bigos, refrigerate overnight, then reheat slowly the next day and simmer another 30–45 minutes before serving to meld flavors.