
Poland's legendary hunter's stew of sauerkraut, fresh cabbage, and assorted meats slow-simmered for hours until deeply savory and complex.
Tarvittavat välineet
stovetop, pot
Soak dried mushrooms in warm water for 30 minutes, then chop. Reserve the soaking liquid.
Rinse sauerkraut if very sour. Shred fresh cabbage finely.
Cut pork into chunks and brown in a large pot with diced bacon until golden.
Add sliced kielbasa and cook 3 minutes.
Add sauerkraut, fresh cabbage, mushrooms with their liquid, tomato paste, and prunes.
Pour in 1 cup water, add bay leaves, allspice berries, and black pepper.
Cover and simmer on very low heat for at least 2 hours, stirring occasionally. Bigos improves with each reheating over the following days.