Bigos
Hunter's stew with cabbage and meat.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Heat a large heavy pot or Dutch oven over medium heat. Sauté the sliced kielbasa and cubed pork shoulder until nicely browned. Remove the meat and set aside.
- 2
In the same pot, using the rendered fat, sauté the chopped onion until softened.
- 3
Add the shredded fresh cabbage and the drained sauerkraut to the pot. Stir well and cook for 10 minutes until the fresh cabbage begins to wilt.
- 4
Return the browned meats to the pot. Add the chopped rehydrated mushrooms, the mushroom soaking liquid (strained), and the beef broth.
- 5
Bring to a gentle simmer, cover, and cook on low heat for at least 2.5 to 3 hours, stirring occasionally. The longer it stews, the richer the flavors become.
- 6
Season with black pepper and a pinch of sugar to balance the acidity. Serve hot with thick slices of rye bread.
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