Bigos (Polish Hunter's Stew)

Place the cabbage in a heavy casserole dish, add the stock and cook over low heat for about 50 minutes, until tender. Cut the soaked mushrooms into strips and reserve the soaking water. Heat the lard and brown the sausages and bacon, then remove them from the pan, leaving the fat behind…

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Bigos (Polish Hunter's Stew)

Ingredients

Step-by-step instructions

  1. 1
    Place the cabbage in a heavy casserole dish, add the stock and cook over low heat for about 50 minutes, until tender.
  2. 2
    Cut the soaked mushrooms into strips and reserve the soaking water. Heat the lard and brown the sausages and bacon, then remove them from the pan, leaving the fat in the pan. Sauté the onion in the same pan for 5-8 minutes until lightly browned.
  3. 3
    Add the mushrooms and their liquid along with all the cooked meat, onions, and prunes, then cover and cook for 20 minutes. Add the spices, red wine, and tomato puree and bring to a simmer, then cover and cook for 1 hour. Season well and let cool. It will keep covered and chilled for up to two days. Bigos improves in flavor over a couple of days; allow it to cool first. Reheat until piping hot before serving.

This recipe was translated automatically from Polski and reviewed by our editors.

Recipe source: TheMealDB (TheMealDB — wymagana atrybucja)

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