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Prep time
15 minutes
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Cook time
1 hour 30 minutes
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Serves
4 - 6
Author Notes
I was never a huge fan of Bigos as a kid because it tended to be quite rich and made with fatty pork. I rediscovered the beauty and simplicity of the dish when I could make it myself. The recipe takes inspiration from ingredients foraged while hunting in the woods along with some staples from a Polish larder - sauerkraut, cabbage and smoked Polish sausage. I like to make mine slightly sweet with lots apples and prunes and subbing in confit duck for some of the pork. —AniaSweets
Ingredients
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4 cups cups
finely sliced Cabbage
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4 cups cups
Sauerkraut in brine (Not vinegar! Not wine!)
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2
Onions
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250 grams
Organic Bacon
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1 pound
Artisanal Kielbasa Sausage, sliced into half moons.
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1
Small Organic pork bavette/flank (optional)
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1 teaspoon
Caraway Seeds
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6
Juniper Berries crushed
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6
Allspice Berries crushed
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4
Bay Leaves
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1 handful
Dried Porcini mushrooms (soaked in 1 cup boiled water)
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1 cup
Pitted Prunes
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4
Apples (Mackintosh or a variety), peeled
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750 milliliters
Red Wine
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2
Confit Duck Legs
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Freshly ground black pepper
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1 tablespoon
Tomato Paste (optional)
Directions
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Chop the bacon and brown in a dutch oven. Remove and set aside. Pour off the fat. Add the chopped onion and sausage. Cook gently until onion is soft and sausage is browned. If using the pork bavette, slice against the grain and add to pot. Add the caraway, juniper, allspice and bay leaves.
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Meanwhile place the cabbage in a large bowl and cover with boiling water to soften. Strain the cabbage and add to the pot. Cook five minutes.
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Add the sauerkraut (no need to rinse but squeeze out excess brine). Add prunes and apples. Add the bacon, wine and a generous grind of black pepper. Cover and cook over low heat for 45 min, stirring occasionally. Meanwhile shred the confit duck legs and add them to the mix. Cook 15 min longer. Taste and add seasoning if needed - usually the sauerkraut provides enough salt.
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Serve with good quality bread and butter. Smacznego!
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