This hearty Polish stew makes a comforting family dinner for wintry days. Cabbage is slow cooked and combined with mushrooms, cooked meats and spices.
Prep:20 mins
Serves 6
1 white cabbage finely sliced250ml beef stock100g dried mushrooms, soaked in boiling water for 1 hr2 tbsp lard400g German-style sausages, sliced250g smoked bacon, diced or sliced2 onions, chopped750g cooked pork, game meat or beef, diced200g prunes1 bay leaf2 cloves12 peppercorns4 juniper berries4 allspice berries90ml red wine2 tbsp tomato purée
STEP 1Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.STEP 2Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.STEP 3Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.
