Bigos — Polish hunter's stew
Serves 6 · Prep 25 min · Cook 2½–3 hr
Sauerkraut, fresh cabbage, tender pork and smoky kiełbasa slowly simmered with mushrooms and a few prunes. A generous pot of Polish comfort, ready for a slice of rye bread.
Ingredients
- 500 g pork shoulder, cut into 3 cm cubes
- 250 g smoked Polish kiełbasa, sliced
- 1 tbsp rapeseed oil
- 1 large onion, chopped (about 150 g)
- 250 g chestnut mushrooms, sliced
- 600 g sauerkraut, drained weight
- 600 g white cabbage, finely shredded
- 60 g pitted prunes, chopped
- 1 tbsp tomato purée
- 500 ml reduced-salt beef stock, plus extra water as needed
- 2 bay leaves
- 4 whole allspice berries
- ½ tsp dried marjoram
- Black pepper, to taste
- Optional: rye bread to serve
Method
- Taste the drained sauerkraut. If very salty or sharply sour, rinse briefly and squeeze out excess liquid. Chop any long strands. Keep some of its tang: it is central to the stew.
- Heat the oil in a large heavy casserole. Brown the pork in batches over a medium-high heat, then transfer to a plate. Brown the sausage for 2–3 minutes and lift it out too.
- Lower the heat. Cook the onion and mushrooms in the same pan for 8–10 minutes, stirring. Stir in the tomato purée for 1 minute.
- Return the pork and sausage. Add the sauerkraut, fresh cabbage, prunes, stock, bay leaves, allspice and marjoram. Bring to a simmer, stirring as the cabbage starts to soften.
- Cover and simmer very gently for 2–2½ hours, stirring every 20–30 minutes and checking the base. Add a splash of water if it starts to dry out. Continue until the pork is fork-tender and the cabbage completely soft.
- Uncover and simmer for 15–25 minutes if needed, until rich and moist rather than soupy. Remove the bay leaves and visible allspice berries. Taste before adding pepper or salt; sausage and sauerkraut already bring salt.
- Divide between six bowls and serve hot. Add rye bread if you like.
Kate's kitchen tip
Bigos rewards a little patience. Make it ahead, cool it promptly and refrigerate, then reheat gently the next day so its smoky, sweet and sour flavours have time to settle together.
Allergens
Stock and sausage may contain celery, mustard, milk or wheat; check labels. Rye bread contains gluten if served.
Keeping & reheating
Cool promptly in shallow containers and refrigerate within 2 hours. Keep for up to 2 days or freeze for up to 3 months. Reheat only the portion needed until steaming hot throughout.
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