Bigos

Ingredients

• 500 g sauerkraut
• 300 g fresh cabbage
• 300 g pork shoulderSubstitute: beef chuck
• 250 g kielbasaSubstitute: smoked sausage
• 100 g smoked baconSubstitute: pancetta
• 30 g dried mushroomsSubstitute: fresh porcini
• 2 tbsp tomato paste
• 6 whole prunesSubstitute: dried plums

Instructions

1. 1

   Soak dried mushrooms in warm water for 30 minutes, then chop. Reserve the soaking liquid.

2. 2

   Rinse sauerkraut if very sour. Shred fresh cabbage finely.

3. 3

   Cut pork into chunks and brown in a large pot with diced bacon until golden.

4. 4

   Add sliced kielbasa and cook 3 minutes.

5. 5

   Add sauerkraut, fresh cabbage, mushrooms with their liquid, tomato paste, and prunes.

6. 6

   Pour in 1 cup water, add bay leaves, allspice berries, and black pepper.

7. 7

   Cover and simmer on very low heat for at least 2 hours, stirring occasionally. Bigos improves with each reheating over the following days.