2 pounds Fresh cabbage (shredded)
2 1/2 pounds Sauerkraut (in brine)
1 pound Pork shoulder (450g, cubed)
1 pound Beef shoulder (450g, cubed)
1 pound Raw bacon (450g, without skin, cubed)
1 pound Neck pork chop (450g, cubed)
1/2 pound Hunters sausage (or smoked Kiełbasa)
1/2 pound Smoked raw bacon (cubed)
1/2 pound Scalded smoked bacon (cubed)
2 oz Dried mushrooms (porcini)
2 oz Dried prunes (pitted)
2 large Onions (chopped)
1 cup Dry red wine (optional)
4 Bay leaves
5 Allspice berries
1 teaspoon Black peppercorns
Salt and pepper (to taste)
INSTRUCTIONS
Prepare the Cabbage: Combine the fresh cabbage and sauerkraut in a large pot with the reserved sauerkraut brine. Bring to a simmer and cook gently.
Prepare the mushrooms: Soak the dried mushrooms in warm water for at least 30 minutes, then chop them, reserving the soaking liquid.
Brown the Meats: In a large skillet on medium heat, brown the cubed meats and sausages in batches to ensure they’re well-seared. Transfer each batch to the pot with the cabbage. Use a small amount of vegetable oil if needed.
Sauté the Onions: In the same skillet, sauté the onions until translucent and lightly caramelized. Add to the pot along with the mushrooms, prunes, and optional wine.
Season and Simmer: Add the bay leaves, allspice, peppercorns to the pot. Pour in enough water (or the mushroom soaking liquid) to barely cover the ingredients. Simmer gently, partially covered, for several hours, stirring occasionally. Add water as needed to keep the ingredients moist but not overly soupy.
Final Adjustments: After about 2-3 hours of simmering, taste and adjust the seasoning with salt and pepper. Continue to simmer until the meats are tender and the flavors melded, typically 4-5 hours in total.
Serve: Bigos can be served immediately, but it’s traditionally believed to taste better after resting. Cool it down and refrigerate overnight. Reheat before serving. Serve with bread or as is.