Bigos – Polish hunter's stew

The national dish of Poland – a hearty stew of sauerkraut, fresh cabbage, mixed meats, wild mushrooms and juniper. Gets better after each reheating.

• 500 g sauerkraut
• 400 g fresh white cabbage, shredded
• 300 g pork shoulder, cubed
• 200 g smoked sausage, sliced
• 150 g smoked bacon
• 30 g dried porcini mushrooms
• 2 onions, diced
• 200 ml red wine
• 400 g canned tomatoes
• 10 juniper berries
• 3 bay leaves
• Salt and pepper

Method

1. 1
   Soak the dried mushrooms in hot water for 30 minutes. Drain and reserve the liquid.
2. 2
   Brown the pork and bacon. Add onion and sausage, cook until golden.
3. 3
   Add sauerkraut, fresh cabbage, mushrooms and their liquid, wine and tomatoes.
4. 4
   Add juniper berries and bay leaves. Bring to a simmer.
5. 5
   Cook on low heat for 2–3 hours, stirring occasionally.
6. 6
   Season with salt and pepper. Bigos is always better the next day.