Bigos (Cabbage and meat stew)

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This stew is considered by some to be the national dish of Poland.

Ingredients

• 900g sauerkraut, drained
• 900g white cabbage, shredded
• 225g bacon, chopped
• 1 onion, diced
• 8 cloves (or more) garlic, crushed
• 225g smoked ham, cubed
• 225g smoked pork, cubed
• 225g beef or venison, cubed
• 450g Polish sausage, sliced into 1cm pieces (see Chef's notes below)
• 60g dried mushrooms
• 4 pitted prunes, chopped
• 2 apples, peeled, cored and cubed
• 1 tomato, diced
• 1 teaspoon allspice
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 litre of vegetable or beef stock

Method

1. Simmer the sauerkraut and cabbage until soft, then drain. Meanwhile, fry the bacon and set aside, reserving the fat.
2. In the bacon fat sauté the onions and garlic, and brown the remaining meat except the sausage.
3. Mix all ingredients (except the sausage) in a large pan, bring to the boil and simmer for 2-3 hours.
4. Add the sausage 30 minutes before the end of the cooking times.

Serving suggestions

Serve with rye bread and potatoes.

Variations

There are many variations of this recipe and you can use whatever meat or furry game you like although it must contain the Polish sausage.

Chef's notes

This can be made in a slow cooker, set on "low" for 7-–10 hours.

The usual sausages in this recipe are wieska, tuchowska or kilometrova.