Bigos (Hunters Stew)
This hearty and comforting Eastern European dish combines the tangy flavors of sauerkraut with the rich, savory elements of smoked sausage and pork. Slow-cooked to perfection, each bite offers a delightful mix of textures and tastes. Perfect for a cozy gathering with loved ones, this dish is sure to warm both hearts and bellies.
— Constant Cookbook
Ingredients
- 50g butter
- 2 med onions, peeled and thinly sliced
- 1 jar sauerkraut
- 1 can peeled chopped tomatoes
- 1 med white cabbage
- 300ml strong beef stock
- 250g smoked sausage (kielbasa)
- 5 to 6 pork ribs (i prefer to use pork belly)
- salt and pepper
Instructions
- Melt butter in a large pan and fry the onions until golden
- Rinse the sauerkraut in cold water and drain well, and mix with the onions. Add the tomatoes
- Shred the cabbage finely and mix in, add the stock stirring well
- In another pan brown the ribs or cubed pork belly then add to the cabbage mix, thickly slice the smoked sausage (kielbasa) then brown in the same pan as u did the ribs or pork belly, add to the cabbage mix
- Allow to simmer on a low heat for one hour, season to taste. Remove from heat and leave covered for 24 hours. Refridgerate and reheat before serving.
Yield
Serves 8
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