Step 1 of 5
Bigos (Polish Hunter's Stew)
Put the cabbage in a large heavy casserole, add the stock, and cook over low heat for about 50 minutes until tender.
Step 2
Season generously with salt and pepper. Leave to cool. Bigos is best made 1–2 days ahead — reheat until piping hot before serving.
Step 3
Cut the soaked mushrooms into strips, reserving the soaking water. Heat the lard in a large pan and fry the sausages and bacon until browned; scoop out and set aside. In the same fat, fry the onions for 5–8 minutes until lightly browned.
Step 4
Add the mushrooms and their soaking liquid, cooked meats, beef, onions, and prunes to the cabbage pot. Cover and cook for 20 minutes.
Step 5
Add the spices (bay leaf, cloves, peppercorns, juniper, allspice), red wine, and tomato paste. Bring to a simmer, cover, and cook for 1 hour more.
