Bigos (Polish Hunter's Stew)

Ingredients

• 2 lbs sauerkraut, rinsed and drained (if very sour)
• 1 lb fresh white cabbage, shredded
• 1 lb mixed meats, cubed (e.g., pork shoulder, beef chuck, smoked kielbasa sausage, bacon)
• 1 large onion, chopped
• 4 oz dried mushrooms (like porcini), soaked in 1 cup hot water, chopped (reserve liquid)
• 1/2 cup dry red wine (optional)
• 4 cups beef or pork broth (or water)
• 1 can (6 oz) tomato paste or 1 cup diced tomatoes
• 4-6 dried prunes, pitted and chopped (optional)
• 2 bay leaves
• 5-6 allspice berries
• 1 teaspoon marjoram
• Salt and black pepper to taste
• 2 tablespoons vegetable oil or lard

Instructions

1. Brown Meats: Heat oil/lard in a large pot or Dutch oven. Brown fresh meats (pork/beef cubes, bacon) in batches. Set aside. Brown sausage slices lightly.
2. Sauté Aromatics: Add onion to the pot, cook until softened (5 mins).
3. Combine & Simmer: Return meats to pot. Add sauerkraut, fresh cabbage, chopped soaked mushrooms (and their strained liquid), broth/water, tomato paste/diced tomatoes, red wine (if using), prunes (if using), bay leaves, allspice, and marjoram.
4. Cook: Bring to a simmer. Reduce heat to low, cover, and cook for at least 2-3 hours, stirring occasionally. Add more broth/water if needed. Bigos benefits from long, slow cooking.
5. Season & Rest: Season with salt and pepper. For best flavor, cool completely and refrigerate overnight. Reheat gently before serving. (Bigos famously tastes better reheated!).
6. Serve: Serve hot, often with rye bread or potatoes.

What Makes It Special

Bigos is a hearty, complex stew considered one of Poland's national dishes. Its deep flavor develops from the long simmering of sauerkraut, fresh cabbage, various meats, wild mushrooms, and spices. Often improved by reheating, it's a traditional dish served during cold weather, holidays, and hunting gatherings, embodying rustic Polish cuisine.