Bigos (Hunter's Stew with Pork, Kielbasa and Sauerkraut)
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Ingredients
- 400 g pork shoulder
- 250 g kielbasa
- 400 g sauerkraut
- 300 g white cabbage
- 15 g dried porcini mushrooms
- 60 g pitted prunes
- 1 onion
- 2 bay leaves
- 300 ml beef stock
Nutrition (per serving)
- Calories
- 494 kcal
- Protein
- 31.5 g
- Carbohydrate
- 19.5 g
- of which sugars
- 13.4 g
- Fat
- 31.1 g
- of which saturates
- 11.2 g
- Fibre
- 7.1 g
- Salt
- 3.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried porcini mushrooms in a little hot water for 15 minutes, then drain and chop, reserving the soaking liquid.
- 2
Brown the diced pork shoulder and sliced kielbasa in a large flameproof casserole for 8-10 minutes, then remove.
- 3
Fry the chopped onion in the same pot for 3-4 minutes, then add the sauerkraut, shredded white cabbage, chopped mushrooms and their soaking liquid.
- 4
Return the pork and kielbasa to the pot with the prunes, bay leaves and beef stock. Cover and simmer gently for 45-50 minutes, stirring occasionally, until the pork is tender and cooked through with no pink remaining.
- 5
Remove the bay leaves, check the seasoning and serve.
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