Polish Pork and Cabbage Stew

Name: Polish Pork and Cabbage Stew (Bigos)
Yield: Serves 6
Cuisine: Polish
Ingredients: 3 large yellow onions, peeled and coarsely chopped; 1 pound lean boneless pork stew meat, cut into 1-inch cubes and patted dry; 1 pound lean boneless pork stew meat, cut into 1-inch cubes and patted dry; 5 ounces thick-sliced bacon, diced; 1 cup hearty red wine, such as cabernet sauvignon; 2 cups beef stock; 3 cloves garlic, peeled and minced; 1 small or ½ medium green cabbage, cored and shredded; 1 pound sauerkraut, rinsed under cold water and squeezed dry; 1 pound sauerkraut, rinsed under cold water and squeezed dry; 2 cups canned tomatoes with juice, chopped; 1 cup hearty red wine, such as cabernet sauvignon; 4 ounces cooked ham, diced; 2 bay leaves; 12 juniper berries, bruised; 1 cup pitted dried prunes, chopped; Salt and freshly ground black pepper; Sour cream, to garnish; 8 ounces kielbasa, casings removed and cut into ½-inch slices; Salt and freshly ground black pepper; 1 ounce dried Polish or Italian porcini mushrooms; 1 ounce dried Polish or Italian porcini mushrooms; 2 tablespoons canola or vegetable oil; 2 tablespoons canola or vegetable oil

Bigos

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

After I had endured a far-too-long and trying renovation of my dining room, our charming artisan-wood restorer Zaby brought me a peace offering of bigos. The formidable casserole is the national dish of Poland and is typically made with sauerkraut and fresh cabbage, a variety of pork products (including ham, kielbasa, and fresh pork), and either an apple or prunes to balance the tangy flavors.

Originally eaten by aristocrats, as they were the only people allowed to hunt game on thei

Ingredients

Europe
Poland
Main course
Eastern Europe
Gluten-free

Ingredients

Method