Bigos (Polish hunter's stew)

• white cabbage↗1

  thinly sliced

• beef broth↗250ml ml
• dried mushrooms100g g

  soaked in boiling water for 1 hour

• pork lard↗2 tbsp tbsp
• German-style sausages↗400g g

  sliced

• smoked bacon↗250g g

  cut into cubes or strips

• onion↗2

  chopped

• cooked pork, game or beef750g g

  cut into cubes

• plums↗200g g
• bay leaf↗1
• cloves↗2
• black peppercorns12
• juniper berries↗4
• allspice berries↗4
• red wine↗90ml ml
• томатна паста2 tbsp

Step-by-step instructions

1. 1

   Place the cabbage in a heavy pot, add the broth and cook over low heat for about 50 minutes until it becomes soft.

2. 2

   Slice the soaked mushrooms into strips and reserve the soaking liquid. Heat the lard and fry the German-style sausages and smoked bacon, then remove them, 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 together with their liquid, as well as all the prepared meat, onion and plums, cover and cook for 20 minutes. Add the spices, red wine and tomato paste, bring to a boil, then cover and simmer for 1 hour. Season well and let cool. Store covered in the refrigerator for up to two days. The bigos develops flavor over several days. Chill first. Before serving, reheat to a boil.