Keto Polish Hunter's Stew (Bigos) with Cauliflower Rice

Ingredients

• about 450 g Sauerkraut
• 1/2 head Cabbage
• about 225 g Smoked Sausage
• about 225 g Pork Shoulder
• 4 slices Bacon
• 1/2 cup Dried Mushrooms
• 1 medium Onion
• 1/2 cup Red Wine
• 2 tablespoons Tomato Paste
• 6 Juniper Berries
• 1 teaspoon Caraway Seeds
• 2 Bay Leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 cups Cauliflower Rice

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

Instructions

1. 1Place the 1/2 cup dried mushrooms in a heatproof bowl and cover with 2 cups of hot water. Let them soak for 30 minutes until softened, then drain, reserving the liquid, and chop the mushrooms.
2. 2Prepare your vegetables and meats: shred the 1/2 head cabbage, rinse the about 450 g sauerkraut, cut the about 225 g smoked sausage into 1.27 cm cubes, cut the about 225 g pork shoulder into 2.54 cm cubes, dice the 1 medium onion, and chop the 4 slices of bacon into small pieces.
3. 3In a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C), cook the chopped 4 slices of bacon until it is crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside on a plate, leaving the rendered bacon fat in the pot.
4. 4Increase the heat to medium-high (190.6°C / 190°C) and add the 2.54 cm cubes of pork shoulder to the pot. Brown the pork on all sides until it has a nice crust, about 5-8 minutes. Remove the pork from the pot and set it aside with the bacon.
5. 5Add the diced 1 medium onion to the pot and cook in the remaining fat over medium heat (176.7°C / 175°C) until softened and translucent, about 5-7 minutes. Stir in the 2 tablespoons of tomato paste and cook for 1 minute more until fragrant.
6. 6Add the rinsed about 450 g sauerkraut, shredded 1/2 head cabbage, about 225 g smoked sausage, chopped 1/2 cup dried mushrooms, 1/2 cup red wine, 6 juniper berries, 1 teaspoon caraway seeds, 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Stir everything together.
7. 7Return the browned about 225 g pork shoulder to the pot. Pour in the reserved mushroom soaking liquid, about 1 cup, making sure to leave any sediment behind. Bring the mixture to a gentle simmer over medium heat (177°C / 175°C), then reduce the heat to low (122°C / 120°C), cover the pot, and let it cook for at least 1 hour and 30 minutes, or up to 3 hours for a richer flavor. Stir occasionally.
8. 8About 15 minutes before serving, prepare the 4 cups of cauliflower rice. You can steam it in a pot with a tight-fitting lid over medium heat (176.7°C / 175°C) for 5-7 minutes, or sauté it in a skillet with a little oil over medium-high heat (190.6°C / 190°C) for 5-8 minutes, until tender.
9. 9Serve the Bigos hot over the prepared cauliflower rice. Crumble the reserved crispy bacon over the top as a garnish.

Substitutions

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