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Bigos – Hunter’s Stew

It is ideal to make this stew a couple of days before and leave to stand in order for the flavour to mature.

  • 1 kg sauerkraut
  • 225 g  cabbage
  • 4 kinds of meat – each about 200 g: roast pork, roast pork loin, two types of Polish sausages
  • Three apples
  • 50 g of dried mushrooms
  • 2 onions
  • 1 tablespoon butter
  • 200 grams of dried plums
  • 2/3 cup red wine
  • salt, pepper and sugar
  • 1 teaspoon marjoram
  • 1 teaspoon rosemary
  • some seed juniper
  • 3-4 bay leaves
  • pepper in grains (a few)
  • 1/2 teaspoon allspice


Soak the plums according to instructions ( or use pre-soaked). Also soak the dried mushrooms. Once soaked, place the mushrooms in a saucepan in the soaking water and cook. Drain the plums, reserving the soaking water and cut into chunks. Slice the cabbage into fine strips, set aside. Place the cabbage and the sauerkraut into a large pan with a glass of hot water and leave to simmer. Peel the apples and grate. Drain the mushrooms, reserve the cooking water, and slice the mushrooms. Slice the meats into strip and add the meat to the cabbage pan. Stir in. Add the mushrooms, plums and the reserved water from both. Slice the onion finely, fry in a little butter in a frying pan until soft and golden. Add these to the pan. Next add all the spices and season to taste. Mix well. Pour in the wine and stir. Leave to cook gently over a medium heat until all heated through. This is now ready BUT it is better to leave this in the fridge for a couple of days as the flavour gets better, just heat up each day and leave to cool and place back in the fridge each day.