Entree: Poland – Greater Poland – Bigos (Traditional Polish hunter’s stew of sauerkraut, fresh cabbage, assorted meats, and mushrooms)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 50 min

Additional 12 hrs

Total 12 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) lard or vegetable oil
- 1 lb (450 g) smoked bacon, diced
- 1 lb (450 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) kielbasa or Polish sausage, sliced
- 1 lb (450 g) sauerkraut, well drained and coarsely chopped
- 1 lb (450 g) fresh green cabbage, cored and thinly sliced
- 1 large onion, chopped (about 8 oz (225 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 3 oz (85 g) dried porcini or mixed wild mushrooms, rehydrated and chopped, reserve soaking liquid
- 4 oz (115 g) pitted prunes, halved (optional)
- 1 medium apple, peeled and diced (about 6 oz (170 g))
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef or vegetable stock, plus reserved mushroom soaking liquid as needed
- 2 bay leaves
- 6 juniper berries, crushed
- 1 tsp (2 g) caraway seeds
- 1 tsp (2 g) coarsely ground black pepper
- 1–2 tsp (5–10 g) sugar (optional, to balance acidity)
- Salt to taste

Show original ingredient measurements

- 2 tbsp (30 ml) lard or vegetable oil
- 1 lb (450 g) smoked bacon, diced
- 1 lb (450 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) kielbasa or Polish sausage, sliced
- 1 lb (450 g) sauerkraut, well drained and coarsely chopped
- 1 lb (450 g) fresh green cabbage, cored and thinly sliced
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 3 oz (85 g) dried porcini or mixed wild mushrooms, rehydrated and chopped, reserve soaking liquid
- 4 oz (115 g) pitted prunes, halved (optional)
- 1 medium apple, peeled and diced (about 6 oz / 170 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef or vegetable stock, plus reserved mushroom soaking liquid as needed
- 2 bay leaves
- 6 juniper berries, crushed
- 1 tsp (2 g) caraway seeds
- 1 tsp (2 g) coarsely ground black pepper
- 1–2 tsp (5–10 g) sugar (optional, to balance acidity)
- Salt to taste

Instructions

1. Heat the lard or oil in a large heavy pot or Dutch oven over medium-high heat. Add the diced bacon and cook until fat renders and pieces begin to brown, about 6–8 minutes.
2. Add the pork shoulder pieces and brown on all sides, 6–8 minutes; remove and set aside with the bacon. Brown the kielbasa slices briefly, then set aside.
3. In the same pot add the chopped onion and cook until softened and beginning to color, 5–7 minutes. Stir in the minced garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Return the browned pork and bacon to the pot. Add the sauerkraut, fresh cabbage, rehydrated mushrooms and prunes, then pour in the red wine and stock along with reserved mushroom soaking liquid as needed to barely cover the mixture.
5. Add the apple, bay leaves, crushed juniper berries, caraway seeds, black pepper and sugar if using. Bring to a gentle simmer, then reduce heat to low, cover partially and simmer slowly for 1.5–2 hours, stirring occasionally so nothing sticks.
6. About 20 minutes before the end of cooking, add the kielbasa and adjust liquid so the stew is moist but not soupy. Continue to simmer until meats are tender and flavors have melded.
7. Taste and adjust salt and pepper. For best flavor, cool, refrigerate overnight and reheat slowly before serving; stew may be kept refrigerated for several days and reheated, adding a splash of water or stock if needed.