Bigos

Ingredients14

• sauerkraut700 g
• white cabbage400 g
• pork shoulder400 g
• smoked kielbasa250 g
• smoked bacon150 g
• dried porcini mushrooms30 g
• onion2
• prunes80 g
• tomato paste2 tbsp
• bay leaves3
• allspice berries6
• caraway seeds1 tsp
• black pepper1 tsp
• salt1 tsp

Method

1. Soak the dried mushrooms in warm water for 30 minutes, then chop them and reserve the soaking liquid.
2. Rinse the sauerkraut if very sour, squeeze it dry, and shred the white cabbage. Dice the pork, slice the kielbasa, and cut the bacon into small pieces.
3. Fry the bacon in a heavy pot until the fat renders, then brown the pork and kielbasa. Remove the meats and set aside.
4. Cook the chopped onions in the same pot until soft, then add both cabbages, mushrooms, prunes, tomato paste, bay leaves, allspice, caraway, pepper, and salt.
5. Return the meats to the pot, pour in the strained mushroom liquid plus enough water to barely cover, and simmer covered on low heat for about 2 hours, stirring occasionally.
6. Uncover and simmer for another 30 to 45 minutes until thick and the flavors have melded. Rest briefly before serving.