Polish Bigos (Hunter's Stew)

Ingredients

• 500g sauerkraut, drained
• 500g fresh cabbage, shredded
• 400g pork shoulder, cubed
• 300g Polish kielbasa, sliced
• 200g smoked bacon, diced
• 2 onions
• 30g dried mushrooms, soaked
• 3 bay leaves
• 5 juniper berries
• 1 tbsp paprika
• 1 tbsp tomato paste
• 3 tbsp oil

Instructions

1. Brown bacon; lift out. Brown pork; lift out.
2. Soften onions in the fat.
3. Add sauerkraut, cabbage, mushrooms and soaking liquid.
4. Return pork and bacon; add sausage, bay, juniper, paprika and tomato paste.
5. Cover and simmer gently 2.5-3 hours.
6. Season.

Serving suggestions

• Serve with rye bread.

Storage & reheating

Keeps 5 days; freezes brilliantly.

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