Bigos (Polish hunter's stew)

About This Recipe

Instructions

1. 1

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

2. 2

   step 2 Cut the soaked mushrooms into strips and save the soaking water.

3. 3

   Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan.

4. 4

   Fry the onion in the same pan for 5-8 mins until lightly browned.

5. 5

   step 3 Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins.

6. 6

   Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr.

7. 7

   Season well and leave to cool.

8. 8

   Will keep covered and chilled for up to two days.

9. 9

   Bigos improves in flavour over a couple of days.

10. 10

    Leave to cool first.

11. 11

    Reheat until piping hot before serving.

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