🍲 Bigos (hunter's stew)

Ingredients

• Sauerkraut250 g
• Fresh white cabbage150 g
• Pork shoulder (cubed)120 g
• Smoked sausage (kielbasa)80 g
• Bacon (smoked)50 g
• Dried mushroom (porcini)8 g
• Prune15 g
• Onion80 g

Instructions

1. Soak dried porcini in 200 ml hot water for 30 minutes. Reserve the liquid.
2. Render bacon in a large Dutch oven, then brown the pork cubes and sausage. Remove and set aside.
3. Sweat the chopped onion in the rendered fat, then return all meat. Add drained sauerkraut, shredded fresh cabbage, chopped porcini, prunes and the mushroom water.
4. Simmer covered 2 hours on very low heat, stirring occasionally. Add a bay leaf and a few juniper berries if you have them. Bigos tastes best on day 2 or 3.