Author John Szakiel
Polish Hunters' Stew - Rustic, Rich and Hearty with a lively tang - a real Polish Favourite best eaten with buttered dark rye bread
- Drain the sauerkraut (reserve the juices).
- Shred the raw cabbage
- Dice or slice pork and bacon
- Cube Polish sausage into 0.5-1cm pieces
- Cut Franks into lengths approx equal to its diameter.
- Dice onion
- Toss the bacon and onion into a pan and suatee until oinion startes to go transparent. Add Pork bits and seal.
- Transfer to a large pot and begin adding the cabbage, wilting it down. You can intersperse the suarkraut with the cabbage or add it after all the cabbage has been wilted down.
- Add spices and rest of the meats.
- Simmer over low to medium heat for anywhere between 1/2 hr to an hour.
- Bigos will actually tase much better if you let it cool and then rehaet in a day or two.
- 1 drumhead cabbage
- 400g Sauerkraut
- 1 Pork mid loin Chop or 4-5 ribs
- 6-8 Don Viennese Franks
- 15 cm Polish Sausage
- 4-6 Bacon Rashers
- 1 med brown onion
- 2-4 bay leaves
- 1 tblsp black peppercorns
- optional caraway seeds or Doprawki do Bigosu (at sepcialist delis)