Polish Bigos

Ingredients

• 2 lbs sauerkraut, drained and rinsed
• 1 lb fresh white cabbage, shredded
• 8 oz Polish kielbasa, sliced
• 8 oz bacon, diced
• 8 oz pork shoulder, cut into chunks
• 4 oz dried mushrooms (porcini or mixed wild)
• 2 cups warm water
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp marjoram
• 2 tbsp tomato paste
• 1 cup beef or chicken stock
• 2 tbsp vegetable oil
• Salt to taste
• 2 tsp sugar (optional)

Instructions

1. Soak dried mushrooms in 2 cups warm water for 30 minutes. Reserve soaking liquid and chop mushrooms.
2. In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving fat in pot.
3. Brown pork shoulder chunks in bacon fat for 5-6 minutes. Remove and set aside.
4. Add sliced kielbasa to pot and brown lightly, about 3-4 minutes. Remove and set aside.
5. Sauté diced onions in remaining fat until translucent, about 5 minutes. Add minced garlic and cook 1 minute more.
6. Add shredded fresh cabbage to pot and cook until wilted, about 8-10 minutes, stirring occasionally.
7. Stir in tomato paste, sweet paprika, smoked paprika, and marjoram. Cook for 2 minutes.
8. Add drained sauerkraut, chopped mushrooms, and all cooked meats back to pot.
9. Pour in mushroom soaking liquid (strain if gritty) and beef stock. Add bay leaves and black pepper.
10. Bring to a boil, then reduce heat to low and simmer covered for 2 hours, stirring occasionally.
11. Taste and adjust seasoning with salt and sugar if needed. Remove bay leaves before serving.
12. Serve hot with crusty rye bread or boiled potatoes.