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Author John Szakiel

Origin Poland

Polish Hunters' Stew - Rustic, Rich and Hearty with a lively tang - a real Polish Favourite best eaten with buttered dark rye bread

INGREDIENTS

  • 1 drumhead cabbage
  • 400g Sauerkraut
  • 1 Pork mid loin Chop or 4-5 ribs
  • 6-8 Don Viennese Franks
  • 15 cm Polish Sausage
  • 4-6 Bacon Rashers
  • 1 med brown onion
  • 2-4 bay leaves
  • 1 tblsp black peppercorns
  • optional caraway seeds or Doprawki do Bigosu (at sepcialist delis)

METHOD

  1. Drain the sauerkraut (reserve the juices).
  2. Shred the raw cabbage 
  3. Dice or slice pork and bacon
  4. Cube Polish sausage into 0.5-1cm pieces
  5. Cut Franks into lengths approx equal to its diameter.
  6. Dice onion
  7. Toss the bacon and onion into a pan and suatee until oinion startes to go transparent. Add Pork bits and seal.
  8. Transfer to a large pot and begin adding the cabbage, wilting it down. You can intersperse the suarkraut with the cabbage or add it after all the cabbage has been wilted down.
  9. Add spices and rest of the meats.
  10. Simmer over low to medium heat for anywhere between 1/2 hr to an hour.
  11. Bigos will actually tase much better if you let it cool and then rehaet in a day or two.

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