Bigos

Ingredients

• •1 lb sauerkraut, drained, liquid reserved
• •1 lb fresh cabbage, shredded
• •1 lb kielbasa, sliced
• •8 oz bacon, diced
• •1 lb pork shoulder, cubed
• •1 onion, diced
• •8 oz mushrooms, sliced
• •1/2 cup pitted prunes, chopped
• •2 bay leaves
• •6 allspice berries
• •1/2 tsp caraway seeds
• •2 tbsp tomato paste
• •1 cup dry red wine or water
• •Salt and pepper, to taste

Steps

1. 1.Render the bacon in a large pot until crisp, then remove and set aside.
2. 2.Brown the pork shoulder in the rendered fat, then remove and set aside.
3. 3.Sauté the onion in the same pot until softened, then add the fresh cabbage and cook until it starts to wilt.
4. 4.Stir in the sauerkraut, mushrooms, tomato paste, bay leaves, allspice, and caraway seeds.
5. 5.Return the bacon and pork to the pot along with the kielbasa, prunes, and red wine or water, and bring to a simmer.
6. 6.Cover and cook low and slow for at least 1.5-2 hours, stirring occasionally and adding reserved sauerkraut liquid if it looks dry, until the flavors meld into a deeply savory stew - bigos is traditionally cooked in large batches and reheated over several days, since the flavor keeps improving.