Bigos

Ingredients

• 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

1. 1Render the bacon in a large pot, then brown the pork shoulder in the fat.
2. 2Add onion and mushrooms and cook until softened.
3. 3Stir in sauerkraut, fresh cabbage, kielbasa, prunes, tomato paste, wine, bay leaves, and caraway seeds.
4. 4Add enough water to just cover, bring to a simmer, and cover the pot.
5. 5Simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the flavors deepen and the liquid reduces.
6. 6Season with salt and pepper.
7. 7Bigos tastes best reheated the next day; serve hot with crusty rye bread.

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