Bigos (Polish hunter’s stew)

Ingredients

• 500 g of sauerkraut
• 500 g of white cabbage
• 1 onion
• 50 g of dried mushrooms (rehydrated)
• 150 g of smoked bacon
• 200 g of pork
• 200 g of veal or beef
• 150 g of smoked sausage
• 50 g of bacon
• 2 tablespoons of tomato paste
• bay leaf, juniper berry, salt, and pepper

Wash the sauerkraut, shred it, and cook it with bay leaves and juniper berries.

Finely chop the cabbage and cook it separately.

Cut the meat into pieces and brown it in the bacon, then add the mushrooms.

Brown the bacon with the chopped onion, then add the sausage, cut into small pieces, and simmer for a few minutes.

Place the meat, bacon, and cabbage in the cooked sauerkraut.

Let it simmer for about 2 hours over low heat.

Towards the end of cooking, season with salt and pepper, and add tomato paste.

Serve hot.