Bigos (Hunter's Stew)

Ingredients

• about 910 g Sauerkraut
• 1 medium head Fresh Cabbage
• about 450 g Smoked Sausage (Kielbasa)
• about 450 g Pork Shoulder
• 0.5 cup Dried Mushrooms
• 2 large Onion
• 0.5 cup Prunes
• 1 cup Red Wine
• 3 leaves Bay Leaf
• 6 berries Allspice Berries
• 6 berries Juniper Berries
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Sunflower Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the about 910 g of sauerkraut if it is very sour. Cut the 1 medium head of fresh cabbage into bite-sized pieces. Measure the 0.5 cup of dried mushrooms into a bowl and cover with hot water. Let them soak for 30 minutes, then drain them, reserving the soaking liquid. Finely chop the soaked mushrooms.
2. 2Cut the about 450 g of smoked sausage (kielbasa) into 1.27 cm thick rounds. Cut the about 450 g of pork shoulder into 2.54 cm cubes. Peel and dice the 2 large onions.
3. 3Heat the 2 tablespoons of sunflower oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 190°C. Add the about 450 g of pork shoulder cubes and brown them on all sides until they have a nice crust, about 5-7 minutes. Remove the pork from the pot and set it aside on a plate.
4. 4Add the diced 2 large onions to the same pot. Sauté them over medium heat, about 150°C, until they are softened and translucent, about 5 minutes. Do not let them brown too much.
5. 5Add the about 450 g of smoked sausage rounds, the browned pork shoulder, the chopped 0.5 cup of dried mushrooms, and the 0.5 cup of prunes to the pot with the onions. Stir everything together.
6. 6Pour in the 1 cup of red wine and add the about 910 g of sauerkraut, the cut 1 medium head of fresh cabbage, 3 bay leaves, 6 allspice berries, 6 juniper berries, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine all the ingredients.
7. 7Pour the reserved mushroom soaking liquid into the pot. If the liquid does not cover the ingredients, add enough water to just cover everything. Bring the stew to a boil over high heat, about 232.2°C (230°C).
8. 8Once boiling, reduce the heat to low, about 95°C. Cover the pot tightly and let the stew simmer for at least 2 hours, or preferably longer. Stir occasionally to prevent sticking. The stew is ready when the meats are very tender and the flavors have melded together. Remove and discard the 3 bay leaves, 6 allspice berries, and 6 juniper berries before serving. Serve hot.

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