Bigos (Polish Hunter's Stew)
A traditional Polish hunter's stew (bigos) combining cabbage, beef, and sausages with mushrooms, prunes, red wine, and tomato purée in a slow braise.
Pasos
- 1
Place the white cabbage in a heavy casserole, add the beef stock, and simmer over low heat for about 50 minutes until tender.
- 2
Slice the soaked mushrooms and reserve the soaking water. In the same pan, heat the lard and fry the sausages and bacon until browned; transfer them and leave the fat in the pan. Fry the onion in the same pan for 5–8 minutes until lightly browned.
- 3
Add the mushrooms and their liquid along with all the cooked meat, onions and prunes; cover and cook for 20 minutes.
- 4
Add the spices, red wine, and tomato purée; bring to a simmer, then cover and cook for 60 minutes.
- 5
Season well and let cool. The dish keeps covered and chilled for up to two days; Bigos improves in flavour over a couple of days. Reheat until piping hot before serving.
