Bigos (Hunter’s Stew)

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Bigos (Hunter’s Stew)

• 1 cup chopped onion
• 2 tablespoons butter
• 1 small head white cabbage, shredded finely
• 1 quart sauerkraut
• 6 large whole mushrooms, sliced
• 4 cups diced Polish sausage and any combination of roasted beef, veal, pork or lamb
• 2 bouillon cubes dissolved in 1 cup water or gravy from roast
• 2 sour apples, peeled and diced
• 1 tablespoon plum marmalade or 4 pitted prunes
• 1 cup tomato purée
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• ¾ cup red wine
• 1 clove garlic, crushed

Cook onion in butter until golden brown. Use a 3-quart casserole or baking dish; add all of the ingredients as listed, except the wine and garlic to the casserole. Place covered casserole in a 300º F oven and cook for 2 hours. Add the wine and garlic and continue cooking for 20 minutes.

Yield: 8 servings

Note: Bigos should be prepared at least 3 days in advance of serving and reheated once or twice a day during the marination. Refrigerate in a glass or non-metal container.

From: The Cookbook of the United Nations

Printable copies:

• bigos 3×5 card
• bigos 4×6 card
• bigos full page