Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Polish Bigos
A rich Polish hunter's stew of sauerkraut, fresh cabbage, sausage, mushrooms and prunes — better the longer it cooks.
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30 minPrep🔥
3 hrCook🍽️
6Serves📊
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Ingredients
- 500g sauerkraut, drained but not rinsed
- 500g fresh white cabbage, shredded
- 400g pork shoulder, cubed
- 200g smoked bacon, diced
- 300g Polish kielbasa, sliced
- 3 onions, sliced
- 20g dried mushrooms, soaked
- 100g prunes, halved
- 3 bay leaves
- 5 allspice berries
- 1 tsp caraway
- 1 cup red wine or stock
- Salt and pepper
Instructions
- Brown the pork and bacon in batches.
- Soften onion in the fat.
- Add both cabbages, mushrooms and their soaking liquid.
- Tuck in the prunes, kielbasa and spices.
- Pour in the wine.
- Cook covered very slowly for 2 hours, stirring occasionally.
- Best the next day, reheated.
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Tara’s tips
- Bigos famously gets better with each reheat — make a big batch.
- Traditional families freeze portions for months.
Serving suggestions
- Serve with rye bread.
Storage & reheating
Keeps a week; freezes well; flavour improves.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian version?
Use mushrooms generously; add smoky paprika for depth.
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