Bigos (Polish Hunter's Stew)
A hearty, rich Polish stew made with braised cabbage, beef, smoked sausages and prunes — a true winter classic that tastes even better on the second day.
Ingredients
- 1 pcs White cabbage
- 250 ml Beef broth
- 100 g Mushrooms
- 2 tbsp Lard
- 400 g German sausages
- 250 g Bacon
- 2 pcs Onion
- 750 g Beef
- 200 g Prunes
- 1 pcs Bay leaf
- 2 pcs Cloves
- 12 pcs Black peppercorns
- 4 pcs Juniper berries
- 4 pcs Allspice berries
- 90 ml Red wine
- 2 tbsp Tomato paste
Instructions
- Shred the cabbage and place it in a deep, heavy-bottomed pot. Pour in the beef broth and braise over low heat for about 50 minutes until tender.
- Slice the soaked mushrooms into strips and reserve the soaking liquid. Heat the lard in a skillet and fry the sausages and bacon until golden, then remove with a slotted spoon, leaving the fat in the pan. In the same fat, sauté the onion for 5–8 minutes until lightly browned.
- Add the mushrooms with their soaking liquid to the braised cabbage, along with the fried meat and sausages, onion and prunes. Cover with a lid and cook for 20 minutes. Then add the spices (bay leaf, cloves, black peppercorns, juniper berries and allspice), red wine and tomato paste. Bring to a gentle simmer, cover again and braise for another hour. Season generously with salt and pepper to taste.
- Remove from heat and let the bigos cool completely. It keeps well in the refrigerator for up to two days — and grows more flavourful with each passing day. Always reheat thoroughly before serving.