Main Course

Traditional Bigos (Hunter's Stew)

Name: Traditional Bigos (Hunter's Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: polish
Ingredients: 700 g sauerkraut rinsed and drained; 500 g cabbage shredded; 500 g pork shoulder cut into 1-inch cubes; 250 g smoked kielbasa sliced; 100 g bacon diced; 1 pcs yellow onion chopped; 20 g Dried Mushrooms porcini or mixed, rehydrated and chopped; 1 cup water from rehydrating mushrooms; 2 tbsp tomato paste; 0.5 cup red wine dry; 2 pcs bay leaf; 5 pcs allspice berry; 5 pcs juniper berry; 1 tsp caraway seed; 1 tsp salt; 0.5 tsp black pepper freshly ground; 50 g prune pitted and chopped

This hearty Polish hunter's stew combines fresh and sauerkraut with various meats, creating a rich and flavorful dish. It's perfect for a cold day and tastes even better warmed up the next day.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 481 kcal

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

700 gsauerkraut, rinsed and drained
500 gcabbage, shredded
500 gpork shoulder, cut into 1-inch cubes
250 gsmoked kielbasa, sliced
100 gbacon, diced
1 pcsyellow onion, chopped
20 gDried Mushrooms, porcini or mixed, rehydrated and chopped
1 cupwater, from rehydrating mushrooms
2 tbsptomato paste
0.5 cupred wine, dry
2 pcsbay leaf
5 pcsallspice berry
5 pcsjuniper berry
1 tspcaraway seed
1 tspsalt
0.5 tspblack pepper, freshly ground
50 gprune, pitted and chopped

Equipment

slotted spoon · large pot · dutch oven · cutting board · knife

The method

Step by step

1
Rehydrate the dried mushrooms in hot water for at least 20 minutes, then drain, reserving the liquid, and chop the mushrooms.
About 20 min
2
In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy.
About 8 min
Cook’s note: Render the fat well for flavor.
3
Remove the cooked bacon with a slotted spoon, leaving the rendered fat in the pot, and set aside.
About 1 min
4
Add the pork shoulder to the pot and brown it on all sides over medium-high heat.
About 10 min
Cook’s note: Brown in batches if necessary to avoid overcrowding the pot, ensuring a good sear.
5
Remove the browned pork and set it aside with the bacon.
About 1 min
6
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes.
About 7 min
7
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste deepens its flavor.
8
Pour in the red wine and deglaze the bottom of the pot, scraping up any browned bits.
About 2 min
9
Return the pork and bacon to the pot, then add the sauerkraut, shredded cabbage, chopped rehydrated mushrooms, and the reserved mushroom water.
About 5 min
10
Add the bay leaves, allspice berries, juniper berries, caraway seeds, salt, and black pepper.
About 1 min
11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, stirring occasionally.
About 2 hr
Cook’s note: The longer it simmers, the more the flavors meld.
12
After 2 hours, add the sliced smoked kielbasa and chopped prunes to the pot.
About 1 min
13
Continue to simmer, covered, for another 1 hour, or until the cabbage is very tender and the flavors are fully developed.
About 1 hr
Cook’s note: Adjust seasoning as needed before serving.

Per serving

Nutrition

18%Score

Calories: 481.2kcal
Protein: 29g
Carbs: 21.8g
Fat: 29.8g
Fibre: 7.2g
Sugar: 10g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover bigos in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.