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

Ingredients

• about 225 g Kielbasa Sausage (Polish)
• about 225 g Pork Shoulder
• 4 strips Bacon
• about 450 g Sauerkraut
• 0.5 medium Green Cabbage
• 1 medium Onion
• about 14.2 g Dried Mushrooms
• 1 cup Beef Broth
• 2 tbsp Red Wine Vinegar
• 1 cup Cauliflower Rice
• 2 leaves Bay Leaf
• 6 whole Juniper Berries
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

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

Instructions

1. 1Place the about 14.2 g dried mushrooms in a heatproof bowl and cover with 1 cup of hot water. Let them soak for 30 minutes until softened. Once softened, drain the mushrooms, reserving the soaking liquid if desired for extra flavor, and chop them into small pieces.
2. 2Prepare your meats and vegetables: cut the about 225 g pork shoulder into 2.54 cm cubes. Chop the 4 strips of bacon into small pieces. Slice the about 225 g kielbasa sausage into bite-sized pieces. Peel and finely chop the 1 medium onion.
3. 3In a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 175°C/175°C), cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the sliced kielbasa and cubed pork shoulder to the hot fat. Brown the meats on all sides until they have a nice color, about 8-10 minutes. Do not overcrowd the pot; brown in batches if necessary.
4. 4Add the chopped 1 medium onion to the pot with the browned meats. Cook, stirring occasionally, until the onion has softened and become translucent, about 5-7 minutes. This will happen over medium heat (148.9°C/150°C).
5. 5Add the about 450 g sauerkraut (drained if very wet), the shredded 0.5 medium green cabbage, the chopped about 14.2 g dried mushrooms, 1 cup beef broth, and 2 tbsp red wine vinegar to the pot. Stir everything together to combine.
6. 6Add the 1 cup cauliflower rice, 2 bay leaves, and 6 whole juniper berries to the pot. Stir to distribute them evenly throughout the stew. Bring the mixture to a boil over high heat (204.4°C/200°C).
7. 7Once boiling, reduce the heat to low (94°C/95°C), cover the pot, and let the stew simmer gently for at least 1.5 hours, or up to 2 hours. Stir occasionally to prevent sticking. The stew is ready when the pork shoulder is very tender and the flavors have melded together. The cabbage should be soft and the liquid slightly thickened.
8. 8Remove the pot from the heat. Carefully remove and discard the 2 bay leaves. Stir in the reserved crispy bacon. Season the stew with 0.5 tsp salt and 0.25 tsp black pepper. Taste and add more salt and pepper if needed. Serve hot.

Substitutions

Related Guides