Bigos (Hunters Stew)
- Preparation and cooking time
- Total time
- Best left covered overnight.
- Easy
- Serves 8
Skip to ingredients
- 50g butter
- 2 med onions, peeled and thinly sliced
- 1 jar sauerkraut
- 1 can peeled chopped tomatoes
- 1 med white cabbage
- 300ml strong beef stock
- 250g smoked sausage (kielbasa)
- 5 to 6 pork ribs (i prefer to use pork belly)
- salt and pepper
Method
step 1
Melt butter in a large pan and fry the onions until goldenstep 2
Rinse the sauerkraut in cold water and drain well, and mix with the onions. Add the tomatoesstep 3
Shred the cabbage finely and mix in, add the stock stirring wellstep 4
In another pan brown the ribs or cubed pork belly then add to the cabbage mix, thickly slice the smoked sausage (kielbasa) then brown in the same pan as u did the ribs or pork belly, add to the cabbage mixstep 5
Allow to simmer on a low heat for one hour, season to taste. Remove from heat and leave covered for 24 hours. Refridgerate and reheat before serving.
