Polish Hunters Stew
Polish Hunter’s Stew—Bigos—is a favorite of my family’s from the ‘old country.’ We serve it steaming hot with buttered potatoes and a crusty loaf of artisanal pumpernickle when temperatures dip. It makes a stick to your ribs meal—hearty and invigorating!
INGREDIENTS
1 pound sauerkraut
1 medium head cabbage, quartered and chopped into chunks
6-8 pieces dried European mushrooms
1 apple, chopped
2 tomatoes
2-3 bay leaves
10-12 peppercorns
¼ pound salt pork, cubed, or bacon
2 medium onions, chopped
2 cloves garlic, minced
1 tablespoon flour
1 pound kielbasa
cooked pork or beef to taste
1 tablespoon mustard
1 teaspoon sugar
PREPARATON
Place mushrooms in a small dish of boiled water and allow to rehydrate for about 15 minutes. Cube salt pork and render in a large stockpot, add onion to drippings and saute about 10 minutes, then add garlic for 1 minute. Blend in the flour and cook for a few minutes to create a roux, then add cabbage and sauerkraut with water to cover. Bring to a boil. Reduce heat and add mushrooms, apple, tomatoes, bay leaves, and peppercorns. Slice kielbasa into disks, cut meat into bite-size pieces and add to the pot. Stir in the sugar and mustard toward the end of the cooking time, about 3-4 hours. The longer it cooks, the better it tastes!