Bigos (Polish hunter's stew)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 1 white cabbagefinely sliced
- 250ml beef stock
- 100g dried mushroomssoaked in boiling water for 1 hr
- 2 tbsp lard
- 400g German-style sausagessliced
- 250g smoked bacondiced or sliced
- 2 onionschopped
- 750g cooked pork, game meat or beefdiced
- 200g prunes
- 1 bay leaf
- 2 cloves
- 12 peppercorns
- 4 juniper berries
- 4 allspice berries
- 90ml red wine
- 2 tbsp tomato purée
Nutrition: per serving
- kcal800
- fat50g
- saturates18g
- carbs25g
- sugars20g
- fibre11ghigh
- protein54ghigh
- salt2.24g
Method
step 1
Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.
step 2
Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.
step 3
Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.
