Bigos

Ingredients

• 1 lb sauerkraut, drained and rinsed
• 1/2 head green cabbage, shredded (about 1 lb)
• 8 oz smoked Polish kielbasa, sliced into half-moons
• 8 oz smoked bacon, diced
• 12 oz pork shoulder, cut into 1-inch cubes
• 8 oz beef chuck, cut into 1-inch cubes
• 1 large onion, diced
• 4 dried porcini mushrooms, rehydrated and chopped
• 1 cup dry red wine
• 1 cup beef stock
• 3 tbsp tomato paste
• 2 bay leaves
• 5 whole allspice berries
• 4 whole juniper berries, lightly crushed
• 1 tsp caraway seeds
• 1 tsp sweet paprika
• 2 dried prunes, pitted and chopped
• 1 tbsp vegetable oil
• Salt and black pepper to taste

Instructions

1. Soak dried porcini mushrooms in 1 cup warm water for 20 minutes. Remove mushrooms, chop finely, and reserve the soaking liquid.
2. In a large Dutch oven or heavy pot, cook diced bacon over medium heat until fat renders and bacon is crispy, about 8 minutes. Remove bacon and set aside.
3. Season pork and beef cubes with salt and pepper. Working in batches, brown the meat in the bacon fat on all sides, about 3-4 minutes per batch. Remove and set aside with bacon.
4. Add vegetable oil to the pot if needed. Sauté diced onion until softened and lightly golden, about 6 minutes. Add sliced kielbasa and cook for 3 minutes until lightly browned.
5. Stir in tomato paste and paprika, cooking for 1 minute. Add red wine and scrape up any browned bits from the bottom of the pot.
6. Add sauerkraut, shredded fresh cabbage, beef stock, reserved mushroom soaking liquid, chopped porcini, bay leaves, allspice, juniper berries, caraway seeds, and chopped prunes to the pot.
7. Return the browned meats and bacon to the pot. Stir everything together and bring to a simmer. Cover and cook on low heat for 2 to 2.5 hours, stirring occasionally.
8. Check seasoning and adjust salt and pepper as needed. Remove bay leaves before serving. Serve hot with crusty rye bread.