Bigos (Hunter's Stew)
A hearty and deeply flavourful Polish hunter's stew combining smoky meats, tangy sauerkraut, fresh cabbage, and mushrooms slow-braised in a rich, wine-laced broth. Perfect for cold days and generous gatherings.
Ingredients
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Pork⚖ 453.6 g None
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Cabbage⚖ 899.1 g 1⅛ pcs
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Beef Stock⚖ 1.18 kg 💧 1.18 L 🥛 5 cup
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Bacon⚖ 30 g 🥓 2 pcs
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Onion⚖ 150 g 🧅 1 pcs
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Flour⚖ 15 g 💧 25 ml 🥄 1⅔ tbsp
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Caraway Seed⚖ 15 g 💧 30 ml 🥄 2 tbsp
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Bay Leaf⚖ 15 g 💧 30 ml 🥄 2 tbsp
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Diced Tomatoes⚖ 236.6 g None
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Red Wine⚖ 30 g 💧 30.3 ml 🥄 2 tbsp
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Mushrooms⚖ 100 g 5 pcs
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Garlic⚖ 15 g 🧄 3 pcs
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Paprika⚖ 7.4 g 2½ pcs
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Tomato Puree⚖ 31.9 g 💧 29.6 ml 🥄 2 tbsp
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Marjoram⚖ 2.5 g 💧 4.9 ml 🥄 1 tsp
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Sauerkraut⚖ 15 g None
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Basil⚖ 4.2 g 1⅓ pcs
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Worcestershire Sauce⚖ 0.63 g 💧 0.6 ml 🥄 ⅛ tsp
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Hotsauce⚖ 0.6 g 💧 0.6 ml 🥄 ⅛ tsp
Also in this recipe
- Kielbasa 1 lb
Total nutrition
1956 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 175°C (350°F).
- Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and the sausage is lightly browned. Use a slotted spoon to transfer the meats to a large casserole dish or Dutch oven.
- Lightly coat the pork cubes in flour (about 60 g) and fry them in the remaining bacon drippings over medium-high heat until golden brown on all sides. Transfer the pork to the casserole. Add the garlic, onion, fresh mushrooms (360 ml), cabbage (960 ml), and sauerkraut to the pot. Reduce the heat to medium and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Do not allow the vegetables to brown.
- Deglaze the pot by pouring in the red wine (60 ml) and scraping up all the browned bits stuck to the bottom. Add the bay leaf, basil, marjoram, paprika, caraway seeds, and a dash of hot sauce; cook for 1 minute, stirring to combine.
- Stir in the beef stock (1.2 litres), tomato purée (30 ml), diced tomatoes (240 ml), and a dash of Worcestershire sauce. Bring just to a boil, then pour the entire vegetable and liquid mixture into the casserole dish with the meats. Cover tightly with a lid.
- Bake in the preheated oven for 2½ to 3 hours, until all the meat is very tender. Remove the bay leaf before serving.
Source:
TheMealDB
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