Bigos (Hunter's Stew - Dairy-Free)

Ingredients

• 2 lb Sauerkraut
• 1 lb White Cabbage
• 0.5 lb Smoked Sausage (Kielbasa)
• 1 lb Pork Shoulder
• 0.5 cup Dried Mushrooms
• 1 large Onion
• 1 cup Red Wine
• 0.5 cup Prunes
• 2 leaves Bay Leaves
• 1 tablespoon Juniper Berries
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Instructions

1. 1Place the 0.5 cup dried mushrooms in a bowl and cover with warm water. Let them soak for at least 30 minutes. Once softened, drain the mushrooms, reserving the soaking liquid. Chop the rehydrated mushrooms.
2. 2Rinse the 2 lb sauerkraut under cold water to remove excess saltiness. Finely chop the 1 lb white cabbage.
3. 3Cut the 1 lb pork shoulder into bite-sized pieces, about 1-inch cubes. Slice the 0.5 lb smoked sausage into 1/2-inch thick rounds.
4. 4Heat the 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Brown the 1 lb pork shoulder pieces in batches until they have a nice crust on all sides. Remove the browned pork from the pot and set aside.
5. 5Add the 1 large onion, chopped, to the same pot. Sauté for about 5 minutes, stirring occasionally, until the onion is softened and translucent. Reduce the heat to medium (350°F / 175°C).
6. 6Add the rinsed 2 lb sauerkraut, chopped 1 lb white cabbage, sliced 0.5 lb smoked sausage, the browned 1 lb pork shoulder, the chopped 0.5 cup dried mushrooms, the reserved mushroom soaking liquid, 1 cup red wine, 0.5 cup prunes, 2 bay leaves, 1 tablespoon juniper berries, 1 teaspoon salt, and 0.5 teaspoon black pepper to the pot. Stir everything to combine.
7. 7Bring the mixture to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (200°F / 95°C), cover the pot tightly, and let it simmer for at least 2 hours. Stir occasionally to prevent sticking. The stew is ready when the meats are tender and the flavors have melded together.
8. 8Before serving, carefully remove and discard the 2 bay leaves from the pot. Taste the bigos and adjust the seasoning with more salt or black pepper if needed. Bigos is best served after resting for at least a day, as the flavors continue to develop.

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