Bigos
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The Tale of Bigos
Story updated
Bigos, a long-simmered hunter's stew of sauerkraut, fresh cabbage, and various meats, dates back to the cooking of medieval Polish-Lithuanian nobility, who prized it as filling fare after hunts. It's traditionally improved by reheating over several days, deepening its flavor each time.
Ingredients
Scale:· 8 servings
- 2 lb sauerkraut, drained
- 1 lb fresh cabbage, shredded
- 1 lb kielbasa, sliced
- 1/2 lb smoked bacon, diced
- 1 lb pork shoulder, cubed
- 1 onion, diced
- 8 oz mushrooms, sliced
- 1 cup pitted prunes, halved
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 bay leaves
- 1 tsp caraway seeds
- Salt and black pepper
Instructions
- 1Render the bacon in a large pot, then brown the pork shoulder in the fat.
- 2Add onion and mushrooms and cook until softened.
- 3Stir in sauerkraut, fresh cabbage, kielbasa, prunes, tomato paste, wine, bay leaves, and caraway seeds.
- 4Add enough water to just cover, bring to a simmer, and cover the pot.
- 5Simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the flavors deepen and the liquid reduces.
- 6Season with salt and pepper.
- 7Bigos tastes best reheated the next day; serve hot with crusty rye bread.
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