Bigos (Polish Hunter’s Stew)

[nverland]

Bigos (Polish Hunter’s Stew)

3 lb (1.5 Kg) sauerkraut
2 lb (1 Kg) pork roast or pork ribs
2 bay leaves
1 oz (25 g) dried mushrooms, chopped
20 black peppercorns
10 allspice berries
Salt to taste
12 cups (3 L) canned or fresh beef stock
2 lb (1 Kg) cabbage, chopped
2 Tbs (30 ml) butter or margarine
1 lb (500 g) smoked Polish sausage (kielbasa), cut
into ½ inch (1 cm) dice
1 lb (500 g) slab bacon, cut into ½ inch (1 cm) dice

Rinse the sauerkraut with cold water and drain well. In a large
stockpot, combine sauerkraut, pork roast or pork ribs, bay leaves,
mushrooms, peppercorns, allspice, and salt. Add 6 cups (1.5 L) broth
and simmer over low heat for 1 to 2 hours, until the meat is tender.
Remove the meat and allow to cool. Place the cabbage in a large
saucepan and add the remaining 6 cups (1.5 L) broth. Bring to a boil
and cook uncovered over moderate heat for 1 hour, until the cabbage is
tender. Add the cabbage and its cooking liquid to the sauerkraut
mixture. Remove any bones from the cooked meat and cut into ½ inch
(1 cm) cubes. Melt the butter or margarine in a large skillet and add
the cooked meat and smoked sausage. Saute over medium heat 10
minutes, until browned. Add to the sauerkraut mixture. In the same
skillet, saute the bacon over medium heat until crisp and drain on
paper towels. Add to the sauerkraut mixture. Cover and simmer for 1
hour or longer. Makes 12 to 14 servings.