In Poland, they call this flavorful stew bigos. It features several types of meat chunks, such as veal, beef, and pork, that is slow cooked until tender. Other savory ingredients include sauerkraut, mushrooms, onions, and several spices. Some Polish cooks add a few dried plumbs and tomato paste to their stew. Traditionally, hunter’s stew is simmered for hours, cooled overnight, then simmered another two hours before serving. You can serve it the first day, but it is better with the extra simmering time. Smart Recipes, European Recipes, Pork Recipes Pork European


Bigos Recipe | PT1H35M Serves 4 Ingredients: 0.5 Medium Cabbage 4 Cups Sauerkraut 8 Ounces Tomato Paste 0.5 Pound Bacon 1 Pound Pork 1 Pound Kielbasa Sausage 1 Large Onion 2 Cloves Garlic 1 Bay Leaf 0.25 Teaspoon Salt & Freshly Ground Black Pepper Boil the cabbage in water until it turns soft. Drain and set aside. In another pot boil the sauerkraut in 2 cups of water. Strain, keep the sauerkraut aside and preserve its sour liquid separately. Heat oil in a large saucepan and sauté the diced pork over medium heat until it turns brown. Transfer to a plate and keep aside. Add bacon, onion, garlic and sausage to the saucepan and sauté for five minutes. Stir in cooked cabbage, boiled sauerkraut, bay leaf, sour liquid, tomato paste, seasoning and pork. Let the mixture simmer over low heat for one hour.



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