Bigos
This Polish stew makes a great family dinner, packed with meat, cabbage and spices
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1white cabbage finely sliced
- 250ml beef stock
- 100g dried mushrooms, soaked in boiling water for 1 hr
- 2tbsp lard
- 400g German-style sausages, sliced
- 250g smoked bacon, diced or sliced
- 2onions, chopped
- 750g cooked pork, game meat or beef, diced
- 200g prunes
- 1bay leaf
- 2cloves
- 12peppercorns
- 4juniper berries
- 4allspice berries
- 90ml red wine
- 2tbsp tomato purée
Instructions
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.