Hunter’s stew (bigos)
Cabbage braised with meat, mushrooms and prunes — the longer it rests, the better.
- Prep
- 40 min
- Cook
- 3 hr
- Rest
- 12 hr
- Total
- 15 hr 40 min
- Servings
- 8
- Difficulty
- medium
Bigos is a dish that does not like to be rushed. It tastes best reheated on the third day.
See the fusion
This classic is the base of a new combination:
Ingredients
Method
Soak the mushrooms in a cup of boiling water for an hour. Squeeze and chop the sauerkraut.
Soak the mushrooms for an hour, chop the sauerkraut.
Timer: 1 hrDice the meat and brown it in a large pot. Add both cabbages, the mushrooms with their water and the spices.
Brown the meat, add cabbages, mushrooms and spices.
- Long braise
Braise covered over low heat for 2 hours, stirring now and then.
Braise covered for 2 hours.
Timer: 2 hr Add the sausage, prunes, tomato paste and wine. Braise for another hour, then leave overnight.
Add sausage, prunes, paste and wine. Braise an hour, rest overnight.
Timer: 1 hr
Tips
- It freezes very well.
- When reheating, stir in a spoonful of plum butter.
Nutrition (per serving)
- Energy
- 480 kcal
- Protein
- 26 g
- Fat
- 32 g
- Carbohydrates
- 18 g
- Fibre
- 7 g
- Salt
- 3.1 g
Estimated values.
Goes well with
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Recipe: https://kombinacjasmakow.pl/en/recipes/hunters-stew-bigos/