Bigos (Polish hunter's stew)

Prepare

1. 🥄step 1

Cook

1. 🔥Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.

Steps

1. 🧂step 2

Prepare

1. 🍳Cut the soaked mushrooms into strips and save the soaking water.

Cook

1. 🫇Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan.
2. 🍽️Fry the onion in the same pan for 5-8 mins until lightly browned.

Steps

1. 🍽️step 3

Cook

1. 🌿Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins.
2. ✨Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr.

Prepare

1. ✨Season well and leave to cool.

Steps

1. 🥄Will keep covered and chilled for up to two days.
2. 🔥Bigos improves in flavour over a couple of days.
3. 🧂Leave to cool first.
4. 🍳Reheat until piping hot before serving.