Bigos – Polish Hunter's Stew

Step by step

1. 1

   Slice white cabbage into strips and blanch in salted water for 10 minutes.

2. 2

   Roughly cut sauerkraut and mix with white cabbage.

3. 3

   Render bacon cubes in a large pot.

4. 4

   Add onions and garlic and sauté until translucent.

5. 5

   Cut pork belly and beef into cubes and brown them.

6. 6

   Add tomato paste, bay leaves, juniper berries, pepper, and paprika.

7. 7

   Deglaze with red wine, add the sauerkraut-cabbage mixture.

8. 8

   Stir in sliced kielbasa and dried plums.

9. 9

   Simmer covered over low heat for 2 hours, stirring occasionally.

10. 10

    If possible, reheat the next day — tastes better.