Bigos (Hunter's Stew)

Ingredients

• 2 pounds Sauerkraut
• 1 medium head Fresh cabbage
• 1 pound Smoked sausage (kielbasa)
• 1 pound Pork shoulder
• 0.5 cup Dried mushrooms
• 2 large Onion
• 2 tablespoons Tomato paste
• 1 cup Red wine
• 3 leaves Bay leaves
• 5 berries Allspice berries
• 5 berries Juniper berries
• 1 teaspoon Caraway seeds
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil

Instructions

1. 1Rinse the 2 pounds of sauerkraut and chop it coarsely. Shred the 1 medium head of fresh cabbage.
2. 2Place the 0.5 cup of dried mushrooms in a heatproof bowl and cover with very hot water. Let them soak for at least 30 minutes. Once softened, drain the mushrooms and chop them into bite-sized pieces.
3. 3Cut the 1 pound of smoked sausage (kielbasa) into 1/2-inch cubes. Cut the 1 pound of pork shoulder into 1-inch cubes. Peel and dice the 2 large onions.
4. 4Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 375°F (190°C). Add the 1-inch cubes of pork shoulder and brown them on all sides until they have a nice crust, about 5-7 minutes. Remove the pork from the pot and set aside.
5. 5Add the 1/2-inch cubes of smoked sausage and the diced onions to the same pot. Cook over medium heat, approximately 300°F (150°C), stirring occasionally, until the onions have softened and are translucent, about 5 minutes. Do not drain the fat from the pot.
6. 6Return the browned pork shoulder to the pot. Add the chopped sauerkraut, shredded fresh cabbage, chopped rehydrated mushrooms, 2 tablespoons of tomato paste, 1 cup of red wine, 3 bay leaves, 5 allspice berries, 5 juniper berries, 1 teaspoon of caraway seeds, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together to combine.
7. 7Bring the mixture in the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours and up to 4 hours. Stir the stew occasionally to prevent sticking. The stew is ready when the meats are very tender and the flavors have melded. A longer simmer time will result in a richer flavor.
8. 8Before serving, carefully remove and discard the 3 bay leaves, 5 allspice berries, and 5 juniper berries from the stew. Taste the stew and add more salt or black pepper if needed.

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